Not a cook? Doesn’t matter. You can totally do this simple recipe for chicken tortilla soup.
I’m a fan of chicken tortilla soup; I have a bunch of recipes most of which I haven’t tried yet. I saw this recipe in the 30 minute meal section of the February/March 2012 Cook’s Country magazine and decided it was worth a try. It was delicious. The only real prep is chopping the red peppers; most everything else is store bought stuff. You can find a working copy here.
The line up. I forgot to pose the 2 cans of low-sodium chicken broth.
|Ingredients minus the 2 cans of chicken broth|
Shred the store-bought rotisserie chicken; chop the bell pepper; chop on smokey jalapeno; juice the lime; empty the picante sauce and chicken broth in measuring cups. Easy-peasey
|Ready for the soup pot|
Slice 4 tortillas into strips
|Tortillas ready for crisping in the oven|
And put in the oven for about 8 minutes. I was worried that since they weren’t fried they wouldn’t taste good. No worries.
|Tortilla strips crisping in the oven|
While the tortilla strips crisp sauté the red pepper for a few minutes ’til it gets a little color.
|Sauté the red peppers in 1 Tablespoon of vegetable oil|
Add everything but the lime juice and tortilla strips and simmer for a few minutes. When the chicken is warmed through turn off the heat and add the lime juice and tortilla strips and serve
|Ready for serving|
Serve and top with grated cheddar cheese and diced avocados
|Dinner is served|