Photo of Mexican-style chicken soup by WW

Mexican-style chicken soup

Points® value
Total Time
40 min
10 min
30 min


Olive Oil

2 teaspoon(s)

Chicken breast, skinless, raw

500 g


1 large

Green pepper

1 medium

Chilli, green or red

1 individual, jalapeno


2 clove(s)

Chilli Powder

1 tablespoon(s), level

Ground Cumin

2 teaspoon(s), level

Chicken stock cube(s)

1 cube(s), 800ml

Tinned Tomatoes

1 can(s), large

Sweetcorn, tinned, drained

1 can(s), large

Lime Juice, Fresh

1 tablespoon(s)


80 g

Black pepper

¼ pinch

Coriander, fresh

1 tablespoon(s)


  1. Heat half the oil in a large nonstick pan and brown the chicken over a medium-high heat for 5 minutes, stirring often. Season, then transfer to a plate.
  2. Heat the remaining oil in the pan and fry the onion, pepper and chilli for 5 minutes until softened. Add the garlic, chilli powder and cumin and cook, stirring constantly, for 1 minute. Pour in the stock, then add the tomatoes and sweetcorn. Cover and bring to the boil.
  3. Reduce the heat to low and simmer, covered, for 10 minutes until the vegetables are tender. Return the chicken to the pan and simmer for 5 minutes, until cooked through. Remove from the heat and stir in the lime juice.
  4. Ladle the soup into bowls, top with the avocado and coriander and serve with the lime wedges on the side.


While the soup is cooking, cut a WW White Wrap into 8 triangles. Mist a large baking tray with calorie controlled cooking spray, scatter over the wrap pieces and bake at 200°C, fan 180°C, gas mark 6, for 3-4 minutes until crisp. Crumble over the soup to serve. The recipe will no longer be gluten free.