Easy Chicken Tortilla Soup
Rotisserie chicken, from the deli, shredded
6 inch white corn tortillas
Red onion, chopped
|1 - 48 oz. can|
|1 - 29 oz. can|
Cheddar cheese, grated
Shred cooked chicken. Set aside.
In a large pot, heat oil over medium high heat.
Cut 3 of the tortillas in 1/2 in. strips and cook in oil until pale golden.
Remove and drain on paper towels. Reduce heat to medium low, add onion, garlic and spices. Cook, stirring for 5 minutes.
Add broth, tomatoes, bay leaves, salt and fried tortilla strips.
Bring to a simmer and cook uncovered for 20 - 30 minutes. Remove bay leaves and blend or puree the soup.
Pour back into pot and add the cooked chicken until chicken is warm. Let your guests customize with their choice of toppings.