15 Minute Chicken Tortilla Soup

Serves: 8

Cost: $1.46 per serving

Estimated Time: 15 minutes

Equipment:  Measuring cups, can opener, colander, large saucepan, large spoon

Ingredients:

1 tbsp olive oil

1 pound shredded or chopped chicken (you can find this at most grocery store delis, or use leftover chicken breast)

1 small onion, diced (for time saver, you can find diced onion in most grocery store produce departments)

1 packet reduced sodium taco seasoning packet

2 cups no-salt-added chicken broth

1 12-15 oz can red enchilada sauce

1 15 oz can no-added-salt corn, drained

1 15 oz can no-added-salt black beans, drained

1 15 oz can fire roasted salsa style diced tomatoes - undrained (you can use unflavored diced tomatoes for less spice- but you may want to increase the amounts of the following seasonings)

½ tsp chili powder

½ tsp cumin

Salt and pepper to taste

Shredded cheese, sour cream, tortilla chips for garnish

Directions:

1  Heat oil in a large saucepan, add onion, chicken, and taco seasoning packet. Sautee for 3-5 minutes.

2  While the chicken and onions cook, open all the cans, drain beans and corn.

3  Add the remainder of the ingredients to the pan, bring to a boil, then reduce heat to medium- low and simmer for up to 10 minutes. 

*Great as next day leftovers

*Freezes well

Approximate Nutritional Analysis: 

235 calories, 23 g protein, 27 g carbohydrate, 4 g fat, 4 g fiber, 900 mg sodium. Good source of Vitamins B3, B6, phosphorus, potassium, selenium, and iron.

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