Here’s what you’ll need:
2 skinless, boneless chicken breasts, boiled and shredded On Sale $1.99/lb. (You could also use Valley Fresh canned chicken, BOGO $3.49, $.75/3 Peelie; or 1 1/2 cups cooked chicken, see recipe HERE)
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin $.75/1 McCormick Spice 1/3RP
2 (14.5 ounce) cans chicken broth $1/1 Progresso Broth 11/15 RP, $.50/1 HERE
1 cup frozen corn kernels Cascadian Farms On Sale $2, Use $1/1 HERE or $1/1 peelie
1 cup chopped onion
1/2 teaspoon chili powder $.75/1 McCormick Spice 1/3RP
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips FREE PENNY ITEM!
1/2 cup shredded Monterey Jack cheese (optional) Kraft On Sale $3.99; use $1/2 from 1/3SS
Sour cream (optional) $.50/1 Daisy Sour Cream 12/13SS; $1/2 Breakstones 12/13SS; use with Publix in-ad coupon for Kraft, Sour Cream and Taco Bell Dinner Kit (See more HERE)
Put all ingredients except tortilla chips, cheese, and sour cream in pot on stove. Bring to slow simmer, then cook on low for 20 – 30 minutes. Put tortilla chips into individual bowls and pour soup over chips. Top with cheese or sour cream and a few more chips! To make this a little lighter, omit chips, cheese and sour cream. Could you tell from the photo that we had some sour cream at our house tonight?
I skipped the cumin, used frozen Birdseye Steamfresh Super Sweet Corn, and since I didn’t have any chicken broth I just boiled 4 cups water with bouillion cubes. YUMMY!!!! Thanks to I Heart Publix, Two Thrifty Sisters, and Hot Coupon World for the coupon matchups, and All Recipes for the recipe idea!
I just found this great website that calculates the calories when you put the ingredients in, and without chips or toppings, this soup has just 154 calories per serving, 3 grams of fat and 2.6 grams of fiber. Not bad!! See this awesome calorie counter HERE.