Weight Watchers Chicken Tortilla Soup in the Instant Pot
User Reviews
5
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Prep Time
12 mins
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Cook Time
8 mins
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Total Time
20 mins
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Servings
4 people
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Calories
232 kcal
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Course
Main Course
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Cuisine
Mexican
Weight Watchers Chicken Tortilla Soup in the Instant Pot
Description
Weight Watchers Chicken Tortilla Soup is a flavorful, protein-rich soup made by sautéing onion, bell pepper, and jalapeño in olive oil, then adding garlic, chili powder, and cumin for a spiced base. Chicken breasts cook in broth alongside fire-roasted diced tomatoes under pressure in the Instant Pot or slowly in a Crock Pot. After cooking, the chicken is shredded and returned to the pot, then lime juice is stirred in to add brightness.
The soup balances mild heat with smoky and citrus notes, while garnishes such as sliced avocado, shredded cheddar, tortilla chips, and fresh cilantro add creaminess, crunch, and herbal freshness. It is well suited for a comforting meal that can fit Weight Watchers smart points, especially with customized ingredient choices.
This soup keeps well refrigerated for up to 3 days and freezes well up to 3 months. Adjustments for zero points include omitting the bell pepper, chips, and avocado, and using fat-free broth and yogurt substitutes. The recipe allows for flexibility in garnishes and seasonings based on dietary needs and preferences.
Ingredients
- 2 tablespoon olive oil
- 1 onion chopped (either white or yellow, small
- 1 bell pepper seeded and chopped (optional)
- 1 jalapeño seeded and sliced
- 4 garlic minced, cloves
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 3 cups chicken broth preferably reduced-sodium
- 15 oz diced fire-roasted tomatoes drained, canned
- 12 oz chicken breast about 2 medium breasts, raw, boneless, skinless
- salt to taste (the amount will vary depending on the broth. If low-sodium, use more salt but if it is a regular broth, use less salt).
- 2 lime juiced
- cilantro or parsley, chopped
- Garnishes such as sliced avocado, shredded cheddar, and tortilla chips (for a keto version, use low carb tortilla, cut into strips, tossed with olive oil, and baked at 350 F for about 10-15 minutes or until crispy).
Instructions
In the Instant Pot:
- Press the sauté button and let the pot heat for about 3-5 minutes. Add the oil and cook the onion, bell pepper (optional), and jalapeno until onion has softened, about 4-5 minutes. Stir once and a while!
- Add the garlic, chili powder, and cumin and cook for about 1 minute, stirring occasionally.
- Add the broth, tomatoes, and chicken and stir to combine.
- Cancel the sauté function! Lock the lid, seal the valve, and cook on high pressure for 8 minutes. If using a pressure cooker, press the soup button and set manually for 8-10 minutes. Once cook time comes to an end, do a quick release.
- Next, remove the lid and shred the chicken breasts on a cutting board or plate using 2 forks. Transfer the shredded chicken to the pot and stir in salt to taste and lime juice.
- Serve topped with tortilla chips, avocado slices, and shredded cheddar.
In the Crock Pot:
- Stir all the ingredients into the crockpot, except the lime juice, cilantro, and garnishes. Secure the lid and cook on on low for 4-8 hours, or until chicken is cooked. The longer it cooks, the deeper the flavor will be. Then follow steps 5 and 6 for the Instant Pot.
Stovetop:
- Heat a medium pot over medium heat and follow steps 1-3 for the Instant Pot. It takes about 20 minutes to simmer this chicken tortilla soup, covered, over medium-low heat. Then follow steps 5 and 6 for the Instant Pot.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- For a zero-point Weight Watchers version, omit bell pepper, avocado, and tortilla chips, use fat-free broth and substitute sour cream with fat-free Greek yogurt.
- Adjust salt according to the sodium content of the broth used.
- Optional garnishes like low-carb baked tortilla strips can substitute traditional chips for keto-friendly serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 924mg | 39% |
| Potassium | 628mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1659IU | 33% |
| Vitamin C | 70mg | 78% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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