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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rotisserie Chicken Tortilla Soup Recipe

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This recipe for Rotisserie Chicken Tortilla Soup is from Flyer Favorites - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup:
2 tbsp. vegetable oil
½ yellow onion, diced to small pieces
1 large jalapeño pepper, minced (or 1 small can diced green chili-less heat)
4 large fresh tomatoes, diced
1 tsp. minced garlic
5 cups low-sodium chicken stock
1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes
1 tbsp. Tabasco sauce (optional)
3 cups deli savory rotisserie chicken, meat pulled & diced
1 tbsp. chili powder
½ tbsp. ground cumin
2 tsp. black pepper
1 tsp. kosher salt

Garnish options:
½ cup cilantro (picked)
3 cups tortilla strips (or crushed regular tortilla chips)
½ cup Queso Fresco (crumbled)
2 limes (cut in thin wedges)
Directions:
Directions:
Heat olive oil in a soup pot over medium-high heat. Add in onion, jalapeño, fresh tomatoes, & garlic. Sauté until tender, about 5 minutes. Add in all remaining ingredients & stir together to incorporate well. Bring soup to a boil & then reduce to a low simmer. Continue to let soup simmer for 30 minutes or up to an hour. Serve hot with lots of garnishes for everyone to make their own favorite combination.
Personal Notes:
Personal Notes:
Makes 6-8 servings

 

 

 

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