Quick and Easy Chicken Tortilla Soup Recipe
1 Whole Rotisserie Chicken.
6 Cups Water
4 Corn Tortilias
1 Tablespoon Oil
1 Medium Onion Diced
1/2 teaspoon Cumin
1 15oz Can Black Beans
1 15oz Can Corn
1 16oz Jar Salsa
1 teaspoon Oregano
3 Cloves Garlic
1 Chipotle Pepper and 1 teaspoon of Adobo Sauce
1 bunch Cilantro
Optional Garnish: Lime wedges, Avocado, Cilantro and Diced Onion.
Pull all meat off of the Chicken and shred.
Put bones and skin in water. Bring to a boil and reduce heat to a slow boil.
Heat up tortillas in a dry pan until they develop black spots on both sides.
Slice up some tortilla strips for garnish and chop up the rest of the tortillas.
Heat up oil in pot. Add onion and cumin cook until onion has become translucent.
Add Black Beans, Corn Salsa and Oregano to pot. Bring to a boil and reduce heat. Cook on a low boil for 20 to 30 minutes.
Blend your stock, tortillas, garlic and chipotle pepper then add to the pot.
Cook for about 5 more minutes.
Serve with optional garnish.
Chicken Tortilla Soup
, on Flickr