Go Back
–+ servings

Weight Watchers Chicken Soup - Zero Points!

Angela Milnes
This hearty, zero-point Weight Watchers chicken soup combines butter beans, butternut squash, and tomatoes in a flavorful Instant Pot recipe that's diet-friendly!
Print Recipe
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Course Main Course, Soup
Cuisine American
Servings 4 Servings
Calories 432 kcal

Ingredients
  

  • 5 Chicken Breasts
  • ½ Cup Chopped Onion
  • 1 Cup Butternut Squash Chopped
  • 1 Can Tomatoes Chopped
  • 1 Can Butterbeans
  • 1 Cube Vegetable Stock
  • 200 ml Hot Water
  • 1 tsp. Paprika
  • 1 tsp. Chili Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Mixed Herbs

Instructions
 

  • Place the frozen chicken breast in the bottom of your Instant Pot.
  • Add the chopped onion, butternut squash and butterbeans.
  • Mix 200 ml of hot water with the vegetable stock cube. Pour this vegetable stock into the pot.
  • Add a can of chopped tomatoes to the pot. Alternatively you can add a cup of freshly chopped tomatoes.
  • Add the garlic powder, chili powder, paprika and mixed herbs. 
  • Close the Instant Pot lid and cook for 12 minutes. (If using fresh chicken, knock 4 minutes off your time).
  • Once the food is cooked, release the steam carefully and then shred the chicken using two forks.
  • Your soup is ready to enjoy!

Notes

  • For a heartier texture, consider adding chopped spinach or kale to the soup during cooking.
  • To enhance the flavor profile, experiment with additional spices such as cumin or turmeric.​
  • If you prefer a thicker consistency, blend a portion of the soup and then mix it back in.

Nutrition

Calories: 432kcalCarbohydrates: 22gProtein: 66gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 181mgSodium: 357mgPotassium: 1598mgFiber: 7gSugar: 4gVitamin A: 4802IUVitamin C: 12mgCalcium: 75mgIron: 4mg
Print Recipe
Tried this recipe?Let us know how it was!