I absolutely love soup when it starts cooling down in the fall, and have been craving a little Chicken Tortilla Soup! It's one of the easiest recipes ever, and if you're like me this will make you want to skip the Mexican restaurant and stay right in your own home for dinner tonight.
The best part about this soup? It's delicious and pretty low in calories when you skip the chips & toppings . . . just 154 calories per serving! After all the Halloween candy we've been munching on around here, I'm thankful for a little calorie break 🙂
Here's what you'll need . . .
1 1/2 cups chicken Whole chicken on sale $1.19 at Publix, follow instructions HERE to cook whole chicken, you could also boil chicken breasts if you hate cooking up a whole chicken, but I promise the meat is so yummy!
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans or one 32 oz. carton chicken broth College Inn 32 oz. broth Broth BOGO $2.49, use $0.75/1 College Inn Broth 9/19/2010 RP Insert (exp 12/19/2010) or $1/1 College Inn Broth Cartons or Cans 9/19/2010 RP Insert (exp 12/20/2010)
1 cup frozen corn kernels Green Giant Valley Fresh Steamers Vegetables BOGO $2.39, use $0.50/2 Green Giant Valley Fresh Steamers or $0.50/2 Green Giant Valley Fresh Steamers 9/12/2010 GM Insert (exp 11/6/2010)
1 cup chopped onion Yellow Onions, 3 lb bag, $1.99
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa $0.40/2 Pace Salsa or PiCante Sauce 8/29/2010 SS Insert (exp 11/30/2010)
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese optional, could substitute with cheddar if you have it in your stockpile! Publix Chunk Cheese, Assorted Varieties, 8 ounce package, 2/$4, use $1/2 Market Pantry Cheese , Shredded or Block, TARGET coupon
Sour cream optional, I'm hoping you have some in your stockpile! If not, use this – $1/2 Breakstone's Sour Cream (IE) Printable (FF) (may be cheaper to buy Publix brand
Place 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.
I skipped the cumin, used frozen Green Giant Steamers in butter sauce (my store was all out of the plain corn the last time I grabbed it), and since I didn't have any chicken broth I just boiled 4 cups water with bouillion cubes. YUMMMMM!!!!
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do ya’ll think i could use ground turkey instead of chicken? thanks for any feedback! sounds great
I am so glad I am not the only one that cooks/shreds/freezes chicken when on sale! It makes everything so much easier when I get home after working 12 hour days! I was wondering what I was going to cook tonight and this looks delicious! I think I will add some black beans to mine from Janet’s recipe. Thanks ladies! Everything I already have at home from my stock piles! Even better 🙂
making it tonight using leftover smoked chicken. my hubby somked a boston butt ribs & a chicken in his new smoker saturday so we had ribs saturday bbq sunday (w/ leftovers in the freezer) & chicken soup tonight! im gonna substitute diced tomatoes for the salsa cause i have alot more in my stockpile
Sounds yummy JJ!
I am going to try this recipe this weekend! I usually make it via crock pot, using the recipe below 🙂 Never fails!!
Crock Pot Chicken Tortilla Soup
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours. Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.
That looks great Janet! I love Chicken tortilla soup and my crockpot 🙂 so I’ll have to try that one out!
I know what we are having for dinner. Thanks!!!! Also, probably a lot of you know this already, but sometimes when I buy chicken breasts, I boil them, then tear into small pieces and freeze it.. So much easier, to run home after work and prepare, when the chicken is already cooked.
Candie – I LOVE having my chicken already cooked! The last time whole chicken was on sale I cooked 6 up and it’s made dinners so much easier since then. . . but we used the last of it last night on the soup! Guess I gotta start cookin’ again . . .
I know what we are having for dinner. Thanks!!!!