By: Mrs. MoneySaver

www.mrsmoneysaver.com

This fabulous Chicken Tortilla Soup Recipe, sans the Tortillas looks just delish.

Ingredients

• 3 tablespoons canola or vegetable oil
• 1 tablespoon minced garlic
• 1 medium yellow onion, chopped
• 4 – 14.5 oz cans of diced tomatoes (about 58 oz total)
• 2 – 14.5 oz cans of corn (frozen works well too!)
• 2 – 15 oz cans of black beans
• 8 cups chicken broth
• 1/2 tablespoon cayenne pepper (or to taste)
• 1 tablespoon ground cumin (or to taste)
• 1 teaspoon dried bay, chopped bay leaves (you can substitute whole leaves if that’s what you have on hand)
• 1 tablespoon chili powder
• 1 small bunch of cilantro, chopped
• 1 lb boneless, skinless chicken breast
• Juice from one lime

1. Heat oil in large pot over medium heat.

2. Saute onion for 2 minutes, then add garlic. Saute for additional minute.

3. Add tomatoes, beans, corn, broth, bay leaves, chili powder, cayenne pepper, cumin, and cilantro. Bring to a boil.

4. Add raw chicken and reduce to medium-low heat. Cook for approx. 30 minutes, or until chicken is thoroughly cooked. As chicken breast sizes vary, so will cooking times.

5. After chicken is cooked through, remove chicken from pot and allow to cool for 10 minutes.

6. Shred chicken and place back in pot.

7. Add lime juice.

Today’s recipe is still using the leftovers from my brined turkey.

This is a Turkey Corn Noodle soup. The recipe is very forgiving and is great to use up leftovers. It is super easy and can be made quickly.

Ingredients:

1 bag of wide egg noodles (I used whole grain for this particular batch)
1 can of corn (I used 2 small cans)
2 stalks of celery
1/2 small red onion
3 cups of water
32 oz of turkey or chicken broth
1/2 tablespoon italian seasoning
1/2 tablespoon of parsley
2 cups cooked turkey (chopped or shredded)
salt and pepper to taste

2. Chop celery and onion.

3. Shred or chop up turkey. I prefer mine in bigger chunks, this way when it cooks in the broth, it doesn’t become thin strings of meat.

4. In large pot combine all ingredients except for the noodles and bring to rolling boil. Reduce heat and simmer for 45-50 minutes. Cook egg noodles in separate pot according to package. Once cooked, add egg noodles to the soup. Stir well.  Salt and Pepper to taste. Serve immediately. (If you notice that your broth has boiled down, you can always add more broth to the soup depending on what consistency you like it)

Today’s recipe is still using the leftovers from my brined turkey.

This is a Turkey Corn Noodle soup. The recipe is very forgiving and is great to use up leftovers. It is super easy and can be made quickly.

Ingredients:

1 bag of wide egg noodles (I used whole grain for this particular batch)
1 can of corn (I used 2 small cans)
2 stalks of celery
1/2 small red onion
3 cups of water
32 oz of turkey or chicken broth
1/2 tablespoon italian seasoning
1/2 tablespoon of parsley
2 cups cooked turkey (chopped or shredded)
salt and pepper to taste

2. Chop celery and onion.

3. Shred or chop up turkey. I prefer mine in bigger chunks, this way when it cooks in the broth, it doesn’t become thin strings of meat.

4. In large pot combine all ingredients except for the noodles and bring to rolling boil. Reduce heat and simmer for 45-50 minutes. Cook egg noodles in separate pot according to package. Once cooked, add egg noodles to the soup. Stir well.  Salt and Pepper to taste. Serve immediately. (If you notice that your broth has boiled down, you can always add more broth to the soup depending on what consistency you like it)