The Zero Point Soup is essentially a vegetable soup that is rich in nutrients but low in calories. What makes it particularly appealing to those on the Weight Watchers program is that all its ingredients are from the zero points list, meaning you can enjoy this soup without having to use any of your daily points allowance.
Anybody else looking forward to the Fall season? I know I am. It's almost soup season again, and I thought I'd kick start it a bit by posting this tortilla soup recipe.
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Why You Will Like This Recipe
Since the Zero Point Cabbage Soup recipe was doing so well, I thought I would post another variation of the famous Zero Point Soup. Well,it's more like 2 Smart Points per serving, but still who doesn't love Tortilla Soup? Since this soup is so low in points you can top it with your favorite Tortilla soup toppings such as cheese, chicken or some tortilla chips for an easy and low point lunch. Just remember to count the points though.
This soup is only 51 calories per serving, can you believe that? Hello Fall soups here I come!
The base of the soup is typically made with a broth, either chicken, vegetable, or beef, as long as it's fat-free and hence, zero points. To this, a variety of vegetables are added, which can include but are not limited to onions, garlic, carrots, celery, tomatoes, spinach, zucchini, and bell peppers. The beauty of this soup is its versatility; you can add or subtract vegetables according to your preference, making it a different culinary experience each time you prepare it.
Ingredients Needed for Soup
- 1 cup onion, chopped
- 2 garlic cloves, chopped
- 3 green onions, chopped
- 2 (12 ounce) cans diced tomatoes
- 4 cups low-fat chicken broth
- 1⁄3 cup salsa
- 1⁄2 red pepper, chopped
- 1⁄2 green pepper, chopped
- 3 -4 celery ribs, chopped
- 1⁄3 cup fresh cilantro
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon basil
- 4 tablespoons fat free sour cream or greek yogurt
- 4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)
- 2 boneless skinless chicken breasts (cooked)
How to Make Zero Point Tortilla Soup
- Simmer onions, garlic, green onions, peppers, and celery in a pan until tender. Add in chicken broth, (reserve 4 tablespoons of chicken broth for later), salsa, and diced tomatoes. Then add in the spices. Whisk the flour and reserved chicken broth in a bowl and add that to the pot with the chicken. Let that simmer until soup is thickened.Garnish with cheese, tortilla chips, etc. (optional)
Recipe Tips
How do you figure out points for recipes?
Nutrition info is calculated with the zero point food included in the recipe I use the WW app to figure out points and myfitnesspal for nutrition.
Where are the points for the recipe?
The points for the recipe will always be listed in the Notes section of the recipe.
If you tried this Zero Point Weight Watchers Souporany other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
PrintWeight Watchers Zero Point Tortilla Soup
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 9 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Since the Zero Point Cabbage Soup recipe was doing so well, I thought I would post another variation of the famous Zero Point Soup.
Ingredients
- 1 cup onion, chopped
- 2 garlic cloves, chopped
- 3 green onions, chopped
- 2 (12 ounce) cans diced tomatoes
- 4 cups low-fat chicken broth
- 1⁄3 cup salsa
- 1⁄2 red pepper, chopped
- 1⁄2 green pepper, chopped
- 3 -4 celery ribs, chopped
- 1⁄3 cup fresh cilantro
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon basil
- 4 tablespoons fat free sour cream or greek yogurt
- 4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)
- 2 boneless skinless chicken breasts (cooked)
Instructions
- Simmer onions, garlic, green onions, peppers, and celery in a pan until tender. Add in chicken broth, (reserve 4 tablespoons of chicken broth for later), salsa, and diced tomatoes. Then add in the spices. Whisk the flour and reserved chicken broth in a bowl and add that to the pot with the chicken. Let that simmer until soup is thickened.
Garnish with cheese, tortilla chips, etc. (optional)
- Serving Size: 1 cup
Notes
Smart Points: 1
My WW Personal Points: 1 Click here to see in recipe builder (will have to log in)
Points Plus: 0
Nutrition
- Serving Size: 1 cup
- Calories: 51
- Sugar: 4.4
- Fat: .4
- Carbohydrates: 10.8
- Fiber: 2.1
- Protein: 2.1
Sharron says
I made this today for lunch! I followed the easy instructions and it came out perfect & delicious!! I also didn't use all the flour - thanks for the tip!
Cyndi says
It does says 'put all ingredients in pot' so I assumed they wall went in. And if the sour cream is supposed to be a garnish, and it says 4tbsp, does that mean this i supposed to be 4 servings? I got 8 2-cup containers out of this recipe.
Cyndi says
I put the sour cream right in the soup, and I threw everything right in the crock pot. I did add 2 chicken breasts, which I took out and shredded once it was all cooked, and put it back in the soup. It wasn't clear whether the cilantro and sour cream were garnish, or ingredients in the soup, so I just threw everything in. The recipe definitely needs to be more clear, as well as listing serving size.