Fast & Frugal Cookbook

Southwestern Chicken Enchilada Soup

Every generation will enjoy the flavors of this mildly spicy soup. The Corn Tortilla Chips will add a kick and zest to your day for sure!

Southwestern Chicken Enchilada Soup
Calories: 104 (12% fat); Fat: 1g; Cholesterol: 20mg; Carbohydrate: 12g; Dietary Fiber: 1g; Protein: 10g; Sodium: 516mg; 
Diabetic Exchanges: 1 starch, 1-1/2 very lean meat
Yield: 15 (1 cup) servings

8

cups chicken broth made from bouillon

1

(15.5 oz) jar mild chunky salsa
1 (15 oz) can no salt added golden sweet whole kernel corn 2 (12.5 oz) cans chunk chicken breast
12 (6-inch) corn tortillas    
Southwestern Corn Tortilla Chips
Calories: 34 (0% fat); Fat: 0g; Cholesterol: 0mg; Carbohydrate: 7g; Dietary Fiber: 1g; Protein: 1g; Sodium: 212mg; 
Diabetic Exchanges: 1/2 starch
Yield: 9 (6 tortilla chip) servings

9

(6-inch) corn tortillas

1

teaspoon light salt
4 teaspoons taco seasoning    

DIRECTIONS 

Set timer for 20 minutes to begin.

20 MINUTES BEFORE MEAL, make the Southwestern Chicken Enchilada Soup according to directions below.
In a large non-stick Dutch oven or soup pan add 8 cups chicken broth made from bouillon.
Place over high heat and add to broth 1 (15.5 oz) jar mild chunky salsa, 1 (15 oz) can no salt added golden sweet kernel corn and 2 (12.5 oz) cans chunk chicken breast.
Stir and bring to a boil.
Cut into 1 inch squares 12 (6-inch) corn tortillas. Set aside.
Once the soup comes to a full boil, but in the cut up corn tortillas. Reduce heat to medium low and continue cooking for 1 additional minute.
Stir the soup with a whisk, which will break up the corn tortillas into tiny pieces.
Turn off the heat and let sit for a few minutes before serving.
10 MINUTES BEFORE MEAL, make the Southwestern Corn Tortilla Chips according to directions below.
Preheat oven to 450 degrees.
Cut 9 (6-inch) corn tortillas into wedges.
Spread wedges out on 2 cookie jelly roll pans. Spray tops of wedges with non-stick cooking spray.
Evenly sprinkle the tops of the wedges with 1 teaspoon light salt and 4 teaspoons taco seasoning.
Bake in preheated oven for 3-4 minutes or until the edges are lightly golden brown.
Supplies List (for entire meal)
• Timer
• Large non-stick Dutch oven or soup pan
• Cutting board
• Whisk
• Oven
• 2 cookie sheets or jelly roll pans
Grocery List (for entire meal)
PACKAGED
1 (27 oz) package 6-inch corn tortillas (21 tortillas needed)
1 (15.5 oz) jar mild chunky salsa
1 (15 oz) can no salt added golden sweet whole kernel corn
2 (12.5 oz) cans chunk chicken breast
Pantry List
Non-stick cooking spray
8 Cups chicken broth made from bouillon
Light salt
Taco seasoning