DE-LISH Chicken Tortilla Soup

I LOVE this recipe.  I had never made chicken tortilla soup, until, of course, I found this great recipe on Pinterest.  It was so simple and so delicious. However it was about 8 points in Weight Watchers for a 1 cup serving, and that didn't even include adding sour cream, tortilla chips & cheese on top.  Oye vay! Pack on the points!

Starting this blog challenged me to create a more healthy version of this soup that Kyle and I love so much!  But still keep the DE-LISH taste and filling satisfaction that Kyle in particular loves so much (he ran 12 miles today, he deserves a yummy dinner).

After making a few adjustments to the ingredients, I calculated the "healthy" recipe into my Recipe Builder calculator on WW.  Ladies and Gentlemen, drum roll please... I got this recipe down to only FOUR points per 1 cup serving, and only 3 additional points for the yummy stuff on top! YES PLEASE.

The Yummy Stuff on top consists of the cheese, tortilla chips & greek yogurt.  I have heard of substituting greek yogurt for sour cream, but I have never actually followed through, thinking I wouldn't like it.  It's actually a GREAT substitute, cuts down on a ton of calories (and WW points), and it also has so many more benefits. Go Greek!

We just finished eating this soup for dinner, and it was just as wonderful as the first time.  Honestly with these subtle substitutions it is really difficult to tell it's low fat. (And it passed the Kyle test seeing as he inhaled two large bowl-fulls : go me!).

Chicken Tortilla Soup
What you need:
3/4 lb of raw chicken breasts (I prefer boneless skinless chicken tenderloins)
1 10 3/4 oz can Campbell's 98% Fat Free Cream of Chicken Soup
1 14 1/2 oz can Wegmans Reduced Sodium Chicken Broth (any reduced sodium chicken broth is fine)
2 cups Black Beans
14 1/2 oz can Diced Tomatoes
15 1/4 oz can Whole Kernel Corn
1 can Diced Green Chiles
2 tbsp Taco Seasoning Mix

Ingredients for the "Yummy Toppings"
2 tbsp Chobani Fat Free Plain Greek Yogurt
1/8 cup Sargento Reduced Fat 4 Cheese Mexican Medley
2 Tostitos Organic Blue Corn Tortilla Chips (any kind of multi grain, organic or low fat tortilla chip works, if you can find baked tortilla chips, go for those!)

How to:
This recipe is best made in a large crock pot.
Set crock pot to low.
Add chicken broth, cream of chicken soup & taco seasoning. Whisk ingredients together.
Add the whole can of diced tomatoes (juice included).  "Quickly" drain the black beans so that you do not lose all of the liquid and add to the crock.  Drain kernel corn and green chilis and add to crock.  Mix all ingredients together.

Add the raw chicken making sure that it is fully emerged in the liquid.

Before Shredding

Cook on low for 8-9 hours (depending on your crock pot it may be ready in 7-8 hours).

When it is finished turn the crock to "Warm", and carefully scoop out the chicken. Using two forks, shred all of the chicken and return to the crock.  Let it sit on warm for about 5 more minutes.

after shredding

When it is time to serve, if you wish, add the "yummy toppings" - cheese, greek yogurt & tostitos.

WW Friends: I added the recipe in weight watchers and it calculated that 1 cup is a serving, and it equals 4 Points Plus points per serving.  The Yummy Toppings are 3 Points Plus points.  All together a 7 point meal.

All I have to say is: Winner Winner Chicken Dinner!

Enjoy!- Jack