Have you tried the cooking on a budget Weight Watchers Chicken Tortilla Soup? If you haven’t tried it yet, you should. It’s a great, affordable, go-to dish that can be made in a crock pot. It’s also a great recipe that you can tailor to your own specific likes and top with anything from tortilla chips, cheese, sour cream or jalapenos. But the best part about the chicken tortilla soup is that it is a great frugal dish, as well. Your highest expense is the chicken. To make the soup, you literally just dump everything in the crock pot in the morning. By dinner time, you’ll have an amazing dish.
Chicken Tortilla Soup
Ingredients
1 tsp. canola oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3 c. reduced-sodium chicken broth
1 (14 1/2 oz.) can diced tomatoes with mild green chilies
1 (10 oz.) package frozen corn kernels, thawed
1 tsp. chili seasoning mix
1 1/2 c. cooked chicken breasts, chopped
1/4 c. fresh cilantro or 1/4 c. fresh parsley, coarsely chopped
8 large baked corn tortilla chips, broken up (optional)
Instructions
Heat your oil in a large nonstick saucepan over medium-high heat. Add the chopped onion, chopped bell pepper and garlic; cook, stirring frequently, until softened and lightly browned, this should take about 5 minutes. Add the chicken broth, diced tomatoes, canned corn and chili seasoning mix; bring all of the ingredients in the pan to a boil over high heat. Add the cooked chicken, cilantro, and parsley. Reduce heat and simmer until hot throughout, about 2 minutes.
OR
Dump all ingredients into a slow cooker and the soup will be done in about 6 hours on high. I always boil the chicken prior to dumping into the slow cooker if I have time to do so. That way it can be shredded before dumping in all the ingredients. Also, if you want to add a more Southwest flare, add a package of taco seasoning, as well for a little kick.
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