Ww Chicken Tortilla Soup Without the Tortillas
Warm, hearty, and bursting with vibrant flavors, WW Chicken Tortilla Soup Without the Tortillas is a lighter take on a classic comfort food. Packed with lean shredded chicken, fiber-rich black beans, sweet bursts of corn, and zesty Southwest spices like chili powder, cumin, and smoked paprika, this soup delivers big flavor without unnecessary carbs. A fresh squeeze of lime and a sprinkle of cilantro brighten every bowl, while skipping the tortillas keeps it Weight Watchers-friendly and low in calories. Ready in just 50 minutes with a quick 15-minute prep, this one-pot meal is an easy, healthy dinner idea perfect for busy weeknights. Whether you're watching your points or simply craving a satisfying, nutritious soup, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 14.5 ounces diced tomatoes (canned, no-salt-added)
- 15 ounces black beans (canned, drained and rinsed)
- 1 cup frozen corn kernels
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 3 cloves garlic cloves (minced)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro (chopped)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and green bell pepper to the pot and sauté for 5 minutes, until softened.
Add the minced garlic, chili powder, cumin, smoked paprika, and oregano to the softened vegetables. Stir constantly for 1 minute to toast the spices and release their aroma.
Pour in the chicken broth and diced tomatoes (with their juices), and stir to combine.
Add the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the black beans, frozen corn, lime juice, salt, and black pepper. Simmer for an additional 5–10 minutes to heat the beans and corn through.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve warm and enjoy!
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 45.5 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 402 mg | 31% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4332 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
