Friday, October 24, 2014

Low FODMAP Chicken Tortilla Soup with Cilantro and Lime

This week worked out well in terms of all the food prep I did Sunday. On Monday we had chicken broccoli bake leftovers. Tuesday was beef stew leftovers. Wednesday was spinach salad with cooked chicken (from the stock-making Sunday,) olives, and pumpkin seeds. Thursday was the least successful - I made quinoa pasta and covered it with the faux celery pesto, olives, more cooked chicken, olive oil and parmesan. That was kind of meh. Celery leaves and parsley are VERY overwhelming-tasting, it turns out. 




So tonight I wanted to use some of that rich chicken stock as well as the rest of the cooked chicken.

I got my inspiration from this post on The Kitchn which features six easy ways to turn chicken stock into dinner. They all sound great, especially the rice and egg soup. But since I had all this cooked chicken already I decided to give this one a try. It's low-FODMAP and low sodium if you decide to keep it that way (if you have a light hand with the tortilla chips, that is.) This turned out great and I can't wait to try all the other chicken stock recipes.

Ingredients:

Chicken stock
Shredded chicken
16 oz can unsalted diced tomatoes
1/2 cup frozen sweet corn
Shredded cheddar or Mexican cheese
Chopped cilantro
Crumbled tortilla chips
Fresh lime juice
Salt, pepper, cayenne to taste

Heat chicken broth until simmering. Add shredded cooked chicken, corn, and can of diced tomatoes. Heat until hot. Pour into bowls and top with crumbled tortilla chipsshredded cheese, lime juice, and cilantro.

FACTS AND FIGURES 
  
Prep time: 10 min. Open can of tomatoes, chop cilantro, and slice and squeeze limes. 
Servings: 4.
Agony rating: 1/10. Super easy if you have the cooked chicken already.
Taste and stuff: 8/10. Delish.

*COSTS OF STUFF I HAD TO BUY SPECIAL*

Organic diced tomatoes, salt-free: $1.99
Garden of Eatin' Yellow Tortilla Chips: $2.99
Kraft shredded Mexican cheese: $2.50; about half a bag so $1.25
Frozen organic sweet corn: $2.99/10oz, so about $0.50 worth
Cilantro: $0.99 bunch, used about a handful so $0.25
Limes: 5 for $1, so $0.20
Cooked chicken: left over from last weekend, but probably around $14
Chicken stock: left over from last weekend

Total cost of stuff I had to buy special: $7.18 without the chicken; $21.18 with
Cost per serving: $1.80/$5.30

VERDICT: SUCCESS. 

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