My friend Jon recently recommended this recipe for chicken tortilla soup. Jon must feel the same way about recipes that I do — they’re more guidelines than rules — because he says the recipe is even better when you add a can of black beans (rinsed and drained), more cumin, and double the amount of chili powder called for. He also says that adding cayenne pepper really gives it some extra zing. I’ve made the recipe once before (adding spinach and lime juice), and since I had leftover mango salsa from the Superbowl which I thought might go well as a condiment, I decided to make the soup again Monday night. Jon also mentioned that this is a great recipe to use with leftover rotisserie chicken, and since I’d bought another one this weekend, I was ready to go. I just added bite-size bits of the chicken to the soup during the last 10 minutes of cooking.
chicken: $1.66 (1/3 of the $4.99 rotisserie chicken)
chicken broth: $.78 (I used half of the chicken broth I make when I get a rotisserie chicken)
corn: $.55 (1/4 of a bag that cost $2.19)
onion: how about $.30?
salsa: $2.13 (2/3 of a $3.19 jar)
lemon juice: $.50
spices: hmm, something negligible like $.10
Grand total: $6.02
Cost per serving: $1.51
The recipe says that it makes four servings. They’re pretty generous servings since we’ve had four bowls of it and there’s still quite a bit left.
To serve the soup, I put bite size pieces of tortilla chips in the bottom of each bowl, ladled the soup over them, and topped it with a dollop of sour cream, a spoonful of the mango salsa, and some fresh cilantro. Delicioso!