Rotisserie Chicken Tortilla Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I wanted a simplified version of this yummy soup and realized the easiest thing would be to cut out cooking the chicken plus the flavor from the rotisserie really adds to the soup. Leftover chicken or boneless skinless chicken breasts work just fine though! Ingredients:
12 cups chicken broth |
1 de-boned rotisserie roasted deli chicken, chopped |
1 chopped onion |
2 (4 ounce) cans green chilies |
8 -10 peppercorns |
4 chopped garlic cloves |
1 tomato, peeled and diced |
1/2 teaspoon thyme |
1 teaspoon cumin |
1/3 cup chopped fresh cilantro |
1/3 cup fresh squeezed lime juice |
salt, to taste |
Directions:
1. Boil broth, add onions, garlic, peppercorns, chicken, green chilies, thyme, cumin and salt.
2. Simmer for 20 minute.
3. Add lime juice and simmer 10 more minutes. Add cilantro just before serving.
4. Garnish with sour cream, Monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.
|
|