The best meals are the ones you can throw all the ingredients into a bit pot and just let ’em cook. During the winter months, a piping hot bowl of hearty, creamy soup is certainly the ticket. There is no pre-cooking with this recipe and I love the easy clean-up. The rotisserie chicken adds a depth of flavor and typically available at most grocery stores for the quick grab. (Plus, they’re easy to freeze.) Here’s a hint: If you have some tortilla chips, take a little paprika, sprinkle and put in a 400-degree oven for about five minutes. The oil within the chips helps crisp them up nicely to crush and put on top of the soup.
Rotisserie Chicken Tortilla Soup
1 rotisserie chicken taken off the bone into bite-sized pieces
1 carton (32 oz) chicken broth
1 can (fire-roasted diced tomatoes, undrained
1can (11 oz) whole kernel corn, red and green peppers, drained
1 can black beans
1 can (10 oz) red enchilada sauce
1 cup chopped onions
1 can (4.5 oz) chopped green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon vegetable oil
½ teaspoon pepper
½ c cilantro
4 tortilla strips,
In a slow cooker, add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. Add chicken to skillet; sprinkle with pepper. Cover; cook on Low heat setting 3 1/2 to 4 hours, stirring occasionally. Stir in cilantro about 3 hours in.
Serve hot with fresh cilantro, tortilla chips, sour cream and a squeeze of lime.