Servings: 6
WW Points (per serving): ~5–6 (instead of ~12–15 in the original)
⭐ Ingredients
- 2 tsp olive oil (2 points)
- 1 large onion, chopped (0 points)
- 6 garlic cloves, chopped (0 points)
- 1 jalapeño, seeded and diced (0 points)
- 4 roasted poblano peppers, peeled, seeded, and chopped (0 points)
- 2 Tbsp all-purpose flour (2 points)
- 2 cups low-sodium chicken broth (0 points)
- 2 cups unsweetened almond milk OR fat-free half-and-half (1–2 points)
- 3 oz reduced-fat cream cheese (3 points)
- 2 cooked, seasoned, shredded chicken breasts (approx. 3 cups, 0 points)
Optional Garnish (count points if used):
- Shredded reduced-fat Monterey Jack or queso fresco
- Fresh cilantro (0 points)
- Lime wedges (0 points)
📝 Instructions
- Sauté Aromatics
Heat olive oil in a large soup pot. Add onion, jalapeño, and garlic. Cook 3–4 minutes until softened. - Make Light Roux
Stir in flour, cooking 2 minutes until lightly golden (instead of 15 minutes, keeps it lighter but still flavorful). - Add Broth & Poblanos
Slowly whisk in chicken broth until smooth. Add roasted poblanos. Simmer gently. - Creamy Base
Stir in almond milk (or light half-and-half) and reduced-fat cream cheese. Stir until melted and creamy. - Add Chicken
Fold in shredded chicken, heating through. - Season & Serve
Taste for salt and pepper. Garnish with cilantro, lime juice, or a small sprinkle of reduced-fat cheese.
⚡ WW Notes
- Using 2 chicken breasts instead of 1 boosts protein and volume with 0 extra points.
- Swapping unsweetened almond milk (or fat-free half-and-half) for heavy dairy saves big points.
- Reduced-fat cream cheese keeps the creamy texture with fewer points.
