As a way to try and watch our budget I have started using a weekly menu planner prior to grocery shopping so that I can try and incorporate items left in our pantry and then once I get to the store I know exactly what I need to buy, alleviating random purchases. We are very lucky because we prepare meals for Cornerstone three nights per week, so that is automatically three meals that we are not responsible for. What a gift! Not to mention I have learned how to cook for eight on a regular basis.
This week, I purchased a whole chicken so that I could make both homemade chicken tortilla soup and chicken spaghetti. I made the soup this morning and it turned out super yummy! My mom had the recipe and then I added a few extra spices. This soup is also a great idea when you are working on a budget because it saves well and makes great leftovers, so you can get several meals out of it.
Homemade Tortilla Soup Ingredients:
Half of rotisserie chicken (both white and dark meat; shredded)
1/2 yellow onion
celery (if desired; I do not use)
1 can whole-kernel, golden corn (organic)
1 can stewed tomatoes (organic)
1 carton chicken broth (organic, free range)
1 tsp chili powder
1 tsp cummin
1 tsp garlic
salt and pepper (we use Old Thompson Garlic Pepper on EVERYTHING!)
dash of crushed red pepper
dash of Tony Chachere's creole seasoning
dash of cayenne pepper if you like your soup spicy
In a large stock pan saute chopped onion, carrots, celery, garlic, cumin, chili powder, cayenne pepper (if using) in olive oil until veggies begin to become tender.
Add chicken broth, shredded chicken, corn, stewed tomatoes and simmer until veggies are tender. Add salt, pepper, and crushed red pepper and creole seasoning to taste.
Garnish with shredded monterrey jack/cheddar cheese mix, tortilla strips or fritos, dollop of sour cream, and slices of avocado.
Enjoy! We are!