We’re at day two of making meals from a single rotisserie chicken (for two people). Today we’ll make a tasty soup that you can prepare in just minutes.
This isn’t really cooking—it’s assembly. Anyone can put this soup together.
You’ll need:
- Most of the meat from the left over half chicken.
- 1 can of chicken stock/broth
- 1 can of diced tomatoes with chilies
- 1 cup of frozen corn or one can, drained
- 1 can of black beans, drained and rinsed
- 1 can of cheese soup (I used Campbell’s Fiesta Soup)
- 1 “handful” of shredded cheddar cheese
- Chili powder, salt, pepper, and cumin, to taste
- Optional toppings of sliced avocado, sour cream, and tortilla strips
Remove the meat from the remaining chicken half. Remove the skin and discard it. Return the bones to the bag. Shred the meat with your fingers or a fork. Hold back enough meat to make one chicken sandwich and save it with the remaining meat from last night’s meal.
Dump the shredded chicken into a medium sized pot.
Here’s the hard part: dump the other ingredients into the pot with the chicken. Hold back on the broth and only add as much as needed to thin it to the consistency you like. I like the soup thick, but not glue-like. Take it easy on the seasonings. Start with just a pinch of each, say 1/8th teaspoon, then add a bit more if needed.
Set it on medium heat and cook until simmering.
If you want to make your own tortilla strips, buy flour tortillas and cut a few into strips. Heat your oven to 350 degrees and put the strips on a cookie sheet, sprinkle with olive oil and salt, and toss with your fingers. Set them in a loose jumble on the baking seer. Bake until golden brown.
Serve your soup in bowls topped baked tortilla strips, avocado slices, and sour cream. You should have enough for 4 or 5 meal size servings.
Day 2 of Rotisserie Chicken Week: Easy, Cheesy, Chicken Tortilla Soup by Randy Murray, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.