I don’t know about you, but on a rainy dreary day…what i really want to feast on is a nice warm bowl of soup. So here is a super cheap and easy recipe to try:
Chicken Tortilla Soup
Makes 6 Servings Estimated Cost per Serving: $1.95
WHAT YOU NEED:
4 Corn Tortillas (6”) cut in strips
2 1/2 Tbsp Canola Oil
1 1/2 cup Red or Green Salsa of choice
2 1/2 cans Low Sodium Chicken Broth (10.75 oz)
2 cups cooked Boneless Skinless Chicken Breast, cubed
1 cup Yellow Corn, canned or frozen, drained
1 cup Black Beans, canned, drained
1 medium Red Pepper, diced, sautéed
1 large Zucchini, halved lengthwise and cut in fours, sautéed
Sour Cream , fat-free or reduced fat (optional)
WHAT TO DO:
1. Cook Tortilla strips in hot Canola Oil until crisp. Set aside and drain on paper
towel.
2. Combine Salsa and Chicken Broth in a large sauce-pan and bring to a boil over
medium-high heat.
3. Reduce heat to medium; add Chicken Breast, Yellow Corn, Black Beans, Red
Pepper (sautéed), and Zucchini (sautéed); heat all the way through.
4. Serve in bowls; top with Tortilla strips and a dollop of sour cream (optional)



