One of my favorite things to do with leftover rotisserie chicken is to shred the meat and stir in some fresh, mexican inspired ingredients for a pot of hot, slightly spicy, Mexican Tortilla Chicken Soup. This recipe is great for casual entertaining because each of your guests can top their soup to their liking. Give it a try!
2 T extra-virgin olive oil
1 large Spanish onion, chopped
2 cloves of garlic, minced
1 jalapeno, minced (leave the seeds in for extra heat)
1 28 oz can San Marzano Whole Peeled Tomatoes, squished
1 quart low-sodium chicken stock
1 1/2 cups shredded cooked chicken
10 corn-tortilla chips, crumbled
Salt and pepper to taste
2 haas avocados, halved, pitted, peeled and diced
1/2 cup shredded cheddar cheese
3/4 cup fresh cilantro, chopped
Extra corn tortilla chips
Lime creme (recipe follows)
Zest and juice of one lime
1 cup sour cream
Place a large, heavy-bottomed pot over medium heat and coat with the olive oil. Add the onions and sweat until just translucent. Add the garlic, jalapeno, and cook 2-3 minutes more. Add tomatoes and cook for 4 minutes. Add in the shredded chicken, pour in the stock to cover all the ingredients. If you don’t have enough stock to cover, just add a bit of water. Season with Salt and pepper and simmer for 20 minutes.
Crumble in tortilla chips and stir. The chips will thicken the soup slightly and add a deep masa flavor.
Ladle the soup into bowls and top with the garnishes of your choice.