This recipe includes 3 things I ♥ …

1. Mexican.
2. Soup.
3. Anything I can eat 2 cups of for just 1 MyWW SP (on the blue and purple plan) and 3 MyWW SP (on the green plan).

Yup! You read that last one right… left alone, this soup is just 1 MyWW point per 2-cup serving on the blue and purple plan. LOVE IT! I kept this soup really simple so you could add what you like and make it your own if you wanted, but it tastes great as is too!

“What can I eat with this soup?” you ask?

I made this Mexican Chicken Soup for my husband and I on his lunch break. We added a little cheese (I think we ended up using Colby cheese because it was in the fridge, but cheddar or Monterey Jack would also be great), and we added some Nabisco Good Thins crackers to ours for a little extra crunch. Let’s talk about Good Thins real quick, because they are also on the list of things I ♥ ...

Have you tried Good Thins crackers yet? If you are a chip lover, you have got to try these things. We used “The Corn Ones” with this soup, because it is a low point substitute for tortilla chips, but my personal favorite for snacking right now is “The Potato One” kind. (Side note: Nabisco has not paid me to share this opinion, but these are affiliate links, which means I will get a small monetary compensation from Amazon for any purchase made through my links.)

This “The Potato One” kind is going to change your snacking game, just sayin…

… You can eat 20 of these bad boys for 3 WW SP. Nice, right?

♥

For those tracking, here are the WW FreeStyle Smart Points for Nabisco Good Thins…

MyWW Points breakdown for Good Thins “The Potato One Original” crackers/chips…(on green, blue, and purple plans)

• Up to 9 crackers: 1 MyWW SP
• 10-14 crackers: 2 MyWW SP
• 15-20 crackers: 3 MyWW SP
• 21-26 crackers: 4 MyWW SP

MyWW Points breakdown for Good Thins “The Corn One Sea Salt” crackers/chips…(on green, blue and purple plans)

• Up to 17 crackers: 1 MyWW SP
• 18-29 crackers: 2 MyWW SP
• 30-41 crackers: 3 MyWW SP
• 42-53 crackers: 4 MyWW SP

Here are some other optional ingredients that can be added, either to bulk up the soup, or to add crunch/flavor…

Optional toppings for Mexican Chicken Soup:
(points for MyWW Green, Blue, and Purple plans)

2 tablespoons plain non-fat Greek yogurt : 0 MyWW points
2 tablespoons light sour cream : 1 MyWW point
4 crushed tortilla chips : 1 MyWW point
2 tablespoons reduced-fat shredded cheddar cheese : MyWW point

Optional zero point add-in ingredients when cooking Mexican Chicken Soup for blue and purple plans:

Drained canned corn : 0 MyWW points on the blue and purple plans
Extra chicken : 0 MyWW points on the blue and purple plans
Black beans : 0 MyWW points on the blue and purple plans

Plus, you can add  chopped bell peppers for 0 MyWW points on all of the plans.

Are you ready to see how simple this soup is to make?

Here is what you need:

1 tablespoon olive oil
1 small onion, chopped
1 jalapeño pepper, seeded and diced
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups fat-free chicken broth
1-1/2 pounds boneless, skinless chicken breasts, cut into bite size squares
2 cups mild salsa

Here is what you do:

Heat oil in a large saucepan over medium heat. Add onion and jalapeño and allow to cook, stirring often, until vegetables are tender, about 5 minutes.

Stir in garlic and cumin and cook 30 seconds more.

Add broth, increase heat to high, and bring to a boil.

Add chicken and cook until no longer pink, about 3 minutes.

Stir in salsa, bring back to a simmer. Serve warm.

Makes 5 (2 cup) servings.
One serving is only 3 Green, 1 Blue points, and 1 Purple points.

Recipe.

Print Recipe

4.75 from 4 votes

Simple Mexican Chicken Soup

3 Green, 1 Blue points, and 1 Purple points per serving.

Makes: 5 servings

Calories: 203

Author: Alisha Hughes

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 jalapeño pepper, seeded and diced
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 5 cups fat-free chicken broth
• 1-1/2 pounds boneless, skinless chicken breasts, cut into bite size squares
• 2 cups mild salsa

Instructions

• Heat oil in a large saucepan over medium heat. Add onion and jalapeño and allow to cook, stirring often, until vegetables are tender, about 5 minutes.
• Stir in garlic and cumin and cook 30 seconds more.
• Add broth, increase heat to high, and bring to a boil.
• Add chicken and cook until no longer pink, about 3 minutes.
• Stir in salsa, bring back to a simmer. Serve warm.

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