This recipe has been updated and is just 2 WW FreeStyle SP per serving on the WW Freestyle Program. 🙂

This chicken enchilada soup is perfect for those days when you finish eating your lunch and say to yourself, “I am going to have to be good tonight.”

You know the kind of days I am referring to.

It feels good to be good.

Sometimes you just need a light dinner that can fill you up without making your feel stuffed. Usually when I say, “I’m going to have to be good” it means, “I have not been THAT good lately, so I should probably start making up for it soon”. (welcome to my world) For times like these, there is this chicken enchilada soup! 🙂 When you are done eating this you’ll say, “It felt good to be good tonight!”

This Chicken Enchilada Soup is just 2 Weight Watcher Smart Points per serving!

Yes, you read that right. 3 WW SP for a generous one and a half cup serving.

Some like it hot. Some don’t, and that’s okay.

This soup is spicy hot. Don’t say I didn’t warn you. 😉

There are a few different ways you can tame the heat if spicy is not your thing.
1. Leave out the jalapeño pepper
2. Cut the cumin down to 1/2 or 1 teaspoon instead of 2.
3. Make sure your enchilada sauce and tomatoes are marked, “Mild” and not “Hot”.
4. Use regular grilled chicken instead of the Southwestern kind.
5. Add fat-free sour cream. Did you know that 4 tablespoons of fat-free sour cream is only 1 Weight Watcher smart point? It’s true!

Are you ready to try this spicy chicken enchilada soup?

Here is what you need:

1 Tbsp. Extra virgin olive oil
1 jalapeño pepper
1 medium onion
3 garlic cloves
1/2 cup frozen corn
1  pkg. (6 oz.) Southwestern grilled chicken breast (I used Aldi’s “Lunch Mate” brand)
2 cans (15 oz. each) fat-free chicken broth
1 can (10 oz.) Diced tomatoes with green chilies (I used Red Gold brand)
1 can (10 oz.) Enchilada sauce
3 Tbsp. tomato paste
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper

Here is what you do:

In a large skillet, heat oil over medium heat. Chop up jalapeño and onion and add to the skillet. Allow to cook 6-8 minutes or until tender.

Add garlic and corn and cook one minute longer.

Mix in chicken, chili powder, cumin, salt and black pepper. (I cut the chicken into smaller bite size pieces so I would get more chicken with each bite.)

Stir in the broth, tomatoes, sauce, and tomato paste. Cook an additional 6-8 minutes or until warm.

Serve with fat-free sour cream (to tame some of the heat), tortilla chips (to add some crunch), and/or cilantro, or just eat it as it is.

Makes 5 (1-1/2 cup) servings.
One serving is 2 WW FreeStyle Smart Points.

*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.