Low-Point Creamy Chicken Chipotle Soup

• 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)

• 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.

Directions

1. 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.
2. Add flavors.
   Stir in chipotle, cumin, smoked paprika, salt, and pepper for ~30 seconds.
3. Build the soup.
   Add broth, tomatoes, corn (if using), and shredded chicken.
   Simmer 10–12 minutes.
4. 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.
5. Finish & serve.
   Add a squeeze of lime and top with cilantro or scallions.