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Technical Support Sleuth
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1 lb. chicken, cooked and chopped
1 T olive oil
1 small onion, diced
3 cloves garlic, minced
2 t chili powder
1 t dried oregano
1 can (28 oz) crushed tomatoes
1 can (10.5 oz) low-sodium chicken broth (I used a 14.5 oz can)
1 1/4 c water
1 can (4.5 oz) chopped green chilies
1/4 c fresh cilantro, chopped (I didn' have this, so I skipped it)

In a large saucepan, heat olive oil and saute onion and garlic until soft. Add remaining ingredients and bring to a boil. Simmer for 20-30 minutes, stirring occasionally. Optional toppings include baked tortilla chips, low-fat sour cream, cheddar cheese.

Without toppings this soup is 278 calories per serving. Recipe makes 8 servings. This recipe came in the little magazine put out by my health insurance provider. It's easy and yummy. First time I made it I used leftover chicken from our roast chicken Christmas dinner.
 

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Thank you Nichole, I'll be making this next time I cook a chicken & I'm sure that will happen soon. ;) Oh, I'm sure those optional toppings will be mandatory here, lol. YUM!!
 

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Chicken tortilla soup is one of my all-time favorites! I always add a can of black beans, rinsed, even though my recipe doesn't call for it.

I also mix up a little butter and chili powder, spread over flour tortillas, use my pizza cutter to cut into thin strips and bake until crispy. Then I use those as toppings...not as easy as chips but it keeps me from buying those overpriced packages of tortilla strips which I love! Plus, they are good munchies and I use them in my Mexican salad, too :D
 
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