Low-Point Creamy Chicken Chipotle Soup
⭐ Servings
4 servings
🕒 Time
30–35 minutes
🛒 Ingredients (low-point version)
- 2 cups cooked shredded chicken breast (skinless, no oil)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup canned corn (optional — skip to lower points)
- 1 (14 oz / 400 g) can diced tomatoes
- 3 cups low-sodium chicken broth
- 1 cup unsweetened plain fat-free Greek yogurt
- 1–2 teaspoons chipotle in adobo sauce, minced
(use more for spicier flavor — a little goes a long way) - 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt & pepper to taste
- Fresh lime juice (optional)
- Fresh cilantro or scallions for topping (optional & 0-point)
💡 For ultra-low points, avoid cheese, cream, oil, or tortillas.
👩🍳 Directions
- Sauté the veggies (oil-free method).
Add onion, garlic, and bell pepper to a pot with a splash of broth.
Cook 3–4 minutes until softened. - Add flavors.
Stir in chipotle, cumin, smoked paprika, salt, and pepper for ~30 seconds. - Build the soup.
Add broth, tomatoes, corn (if using), and shredded chicken.
Simmer 10–12 minutes. - Make it creamy — without points.
In a small bowl, whisk the Greek yogurt with a few spoonfuls of hot soup.
Then stir the mixture back into the pot off the heat to prevent curdling. - Finish & serve.
Add a squeeze of lime and top with cilantro or scallions.
🧮 WW Point Notes
- Using fat-free Greek yogurt instead of cream or cheese keeps this extra light.
- Corn is optional — skipping it may reduce points further.
- Most versions come out 0–2 points per serving, depending on your program.
🔁 Optional Add-Ins (higher points but delicious)
- ¼ cup light shredded cheese
- Black beans
- Crushed baked tortilla strips
- Avocado slices
