Spice Up Your Game Day with Chicken Tortilla Soup for a Soup-er Bowl Supper
Whether you have a crowd of friends gathered around the big game or a quiet evening at home, either way your Game Day menu isn’t complete without this trim and terrific Chicken Tortilla Soup recipe. In the cold month of January, nothing is more comforting than a fire in the fireplace and warm, hearty soup simmering on the stove. Rotisserie chicken (I used leftover grilled chicken breast), canned green chilis, red enchilada sauce and flour tortillas quickly turn into a mouth-watering one-pot meal.
Take A Shortcut with Pre-cut Produce for Ultimate in Healthy Convenience!
Chicken Tortilla Soup Perfect Make-Ahead Game Day Soup!
Soups are great as you can make them ahead of time, they grow with the group, and the longer they sit, the better they get! They also freeze well for a quick meal another day. Soups make a super supper, especially for Game Day since it doesn’t require much attention to serve your guests – leaving plenty of room for you to enjoy the game – now that’s what I call a ‘Soup-er Bowl Party!’
Place the pot of soup on low heat or serve in a crock pot, and surround with mugs so guests can handle easily. Accompany with bowls of toppings for added self-service convenience, as I love this Chicken Tortilla Soup topped with cheese, avocado, diced red onion, and tortilla strips. With these entertaining suggestions, your time in the kitchen will be minimal and your place in front of the television (for the game or commercials) will be safe.
Chicken Tortilla Soup from Holly Clegg’s trim&TERRIFIC KITCHEN 101 cookbook
Looking for a last minute meal? This one-pot soup rocks!
Makes 8 (1-cup) servings
1 onion, chopped
1 teaspoon minced garlic
1 red bell pepper, seeded and chopped
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
2 cups shredded skinless rotisserie chicken breast
5 cups fat-free chicken broth
1 cup frozen corn
1 (4-ounce) can Old El Paso chopped green chilies
1 cup enchilada sauce
1/2 cup chopped green onions
1. In large pot coated with nonstick cooking spray, sauté onion, garlic and bell pepper until tender.
2. Add cumin, oregano, chicken, broth, corn, green chilies and enchilada sauce. Bring to boil, reduce, and simmer 15 minutes. To serve, sprinkle with green onions.
Nutritional info per serving: Calories 106, Calories from Fat 18%, Fat 2g, Saturated Fat 0g, Cholesterol 32mg, Sodium 928mg, Carbohydrates 10g, Dietary Fiber 2g, Total Sugars 3g, Protein 12g, Dietary Exchanges: 1/2 starch, 1 vegetable, 1 1/2 lean meat
Terrific Tip: For a punch of nutrition, toss chopped zucchini and white or black beans into soup.
Serve with chopped avocado and cheese.
I love to top the Chicken Tortilla Soup with these Homemade Tortilla Strips. I used the Old El Paso soft tacos from the Dinner Kit and they added just the right toasty crunch!
Homemade Tortilla Strips
4 (6-ounce) whole wheat or flour tortillas
1. Preheat oven 350°F. Cut tortillas into 1/2-inch strips. Coat baking sheet with nonstick cooking spray. Bake 15 minutes or until lightly browned.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
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