Spicy Chicken and Tortilla Soup
Erin
ingredients
- 1 store-bought rotisserie chicken
- 2- 32 oz containers low-sodium chicken broth
- 1 small red onion, finely chopped
- 2 jalapenos, seeded and thinly sliced
- 2 large tomatoes, seeded and diced
- 1 cup corn kernels, thawed if frozen, or fresh (from 2 ears)
- Couple handfuls of tortilla chips
- 1/2 cup fresh cilantro leaves
- 1 ripe avocado, roughly chopped
- 1 cup (4 oz) crumbled Feta
- 1 lime, cut into wedges
- Salt, pepper, and cumin to taste
directions
- 1
Remove and discard the skin from the chicken.
- 2
Place the entire chicken and the broth in a large pot over medium heat.
- 3
Simmer for 20 minutes.
- 4
Transfer the chicken to a plate to cool.
- 5
Strain the broth into another saucepan.
- 6
Shred the chicken meat and add it to the broth, along with the onion, jalapenos, and tomatoes and their juices.
- 7
Place over medium heat and cook for 5 minutes.
- 8
Add the corn and heat until warmed through, about 3 minutes.
- 9
Place some of the tortilla chips in each bowl.
- 10
Ladle in the soup and top with the cilantro, avocado, Feta, and the remaining chips.
- 11
Serve the lime wedges on the side.
notes
This recipe is not overly spicy, but you can eliminate or lessen the amount of jalapeno to reduce the spice.
Source: Real Simple Cookbook
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