It’s officially fall up here in the GWN (Great White North) — and everywhere in the Northern Hemisphere, I guess — so my thoughts turn to soup. Among other things, like the fact that I have to buy a sweater and a winter coat and put out my fall house decorations. But nobody cares about any of that stuff, other than the soup.
When I don’t feel like cooking much — most days — I often buy a rotisserie chicken at the grocery store. You know, those roasted or BBQ ones available at your local deli section. They’re very tasty, but we often have leftover chicken. This soup is great for that — or you can use the whole chicken, if you’re making a big batch:
1 tbsp. vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 tsp chili powder
1/4 tsp crushed red pepper
32 oz. low-sodium chicken broth
1 x 14.5 oz can diced tomatoes
2 cups shredded rotisserie chicken
2 tbsp fresh cilantro
4 oz. corn tortilla chips
Warm vegetable oil in a large pot over medium heat. Add onion and cook, stirring until softened, about 5 min. Add garlic, chili powder and crushed red pepper; cook for 30 seconds, stirring constantly. Stir broth and tomatoes into pot and bring soup to a boil. Reduce heat to low and simmer 15 minutes. Stir in chicken and cook until heated through, 1 – 2 minutes, stirring occasionally. Season with salt. Stir in cilantro. Divide tortilla chips among 4 soup bowls. Ladle soup on top of chips and serve immediately. You can also serve with sour cream, diced avocado, chopped green onions, salsa, extra chips and lime wedges on the side.
Vegetarian Option – Replace chicken with canned pinto beans and swap chicken broth for vegetable broth.
You’re invited to stop by the following blogs for more delicious recipes:
Sprouts Get Sexy by PG Forte
Catch Me Tapa by Kimberley Troutte
Dessert for Breakfast by Selena Robins