Chicken Tortilla Soup

There’s nothing like a hot cup of soup on a cold fall day. One of my favorite soups is Chicken Tortilla (with or without the cheesy goodness – I’m not picky).I blame Steve for getting me obsessed with Chicken Tortilla Soup. I had never been to a Max & Erma’s before he and I started dating. The first time we went, I tried their soup, and fell in love. Yes, with soup. It was amazing so don’t judge. Only problem – it is slightly unhealthy. Okay, maybe a little more than slightly! So, the search for a healthy Chicken Tortilla soup that tasted like the creamy goodness from Max & Erma’s began.

While I was on the hunt, I stumbled upon, a Weight Watchers friendly site.  This chick is amazing! She has converted a bunch of recipes into healthy ones and she includes point values!


Chicken Tortilla Soup
Adapted from

6 oz cooked chicken breast, shredded or chopped
1 (14.5 oz) can fat free, low sodium chicken broth
1 can Campbell’s 98% Fat Free Cream of Mushroom Soup
1 can Campbell’s 98% Fat Free Cream of Chicken Soup
1 can Campbell’s 98% Fat Free Cream of Celery Soup
1 can Campbell’s Cheddar Cheese Soup
½ can of Rotel Tomatoes & Green Chiles
½ cup chunky salsa
½ onion, chopped
2 garlic cloves, minced
½ t red chili powder
Salt to taste
Pepper to taste
20 Blue Corn Tortilla chips


  1. In a large pot, combine all ingredients except the tortilla chips and stir until well mixed. Bring this delicious smelling concoction to a boil and then simmer, covered, for about an hour.
  2. When serving, sprinkle about 3 crushed chips over each cup of soup.

This will give you 7 one cup servings. You can push it up to 8 servings, and thin out the soup, by adding a cup of water at the beginning. I recalculated the points with the Blue tortilla chips and got 4 points per serving (or 3 points if you add a cup of water to make it 8 servings.)

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