Fall is here, which means it's officially soup season! I have been craving soup lately, and looking for recipes that can be made with pantry items as well as follows my Weight Watchers guidelines.

This Weight Watchers chicken tortilla soup could not be any easier to prepare. Once the veggies are chopped and sautéed, the rest of the cooking is hands off and at only 4 points per serving, I knew I had to try it.

I used fresh tabasco peppers from my garden, but the heat from peppers (this recipe calls for jalapeño) really makes this dish and has you coming back for more.

Do not be afraid to add additional veggies like corn and black beans (like I did), and flavor your broth with spices like chili powder and cumin for additional flavor.

To make this spicy chicken tortilla soup, you will need olive oil, 1 1/2 cups uncooked onion, salt, 4 tsp (about 2 large cloves) minced garlic, 1 jalapeño pepper minced and seeded, 1 can black beans drained, 1 tsp chili powder, 6 cups reduced sodium chicken broth, 15 oz can of fire roasted drained diced tomatoes, 2 uncooked boneless skinless chicken breast, 1/3 cups fresh lime juice, and reduced fat mexican style shredded cheddar cheese for garnish.

Begin by heating your oil in a large cast iron or soup pot over medium heat. Add onion and salt and cook, stirring often until onion is soft, about 5-10 minutes. Next, add garlic, jalapeño, and chili powder and cook for about 1 minute. Add broth, tomatoes, chicken and lime juice and stir to combine.

Bring to a simmer and cook covered about 20 minutes, or until chicken breasts are cooked through. Remove your chicken and shred with two forks, then return to the pot along with the drained black beans.

The wonderful thing about this soup is it is all created in one pot and takes a matter of minutes to make! Serve with a heaping handful of mexican style cheese and a garnish of fresh cilantro.

The cheese will melt over the chicken and almost reminded me of taco soup. This is an easy weeknight meal that won't break your bank or diet!