Think about making this gem on a cold and rainy day.
INGREDIENTS:
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 teaspoon chili powder
1/4 tsp crushed red pepper
32 ounces low-sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 cups shredded skinless cooked chicken (from a rotisserie chicken)
Salt
2 tablespoons fresh cilantro leaves
4 ounces corn tortilla chips (HInt: Have more handy for a snack later on)
DIRECTIONS:
1. Warm vegetable oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, chili powder, and crushed red pepper; cook mixture for 30 seconds, stirring.
2. Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook until heated through, 1 to 2 minutes. Season with salt. Stir in cilantro. Divide tortilla chips among 4 shallow soup bowls. Ladle soup on top of chips and serve immediately.
Prep Time: 5 minutes
Cooking Time: 25 minutes
Servings: 4
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KITCHEN TIPS
I. SERVE WITH CONDIMENTS
Offer bowls of sour cream, diced avocado, chopped scallions, salsa, extra chips and lime wedges on the side.
II. GO MEATLESS
For a vegetarian alternative, skip the chicken and use canned beans (such as pinto) instead. Swap vegetable broth for the chicken broth.
III. ADD SOME HEAT
For a spicy soup, cook a chopped, seeded jalapeno chili with the onion, and add a dash or two of hot sauce when you stir in the broth.
Courtesy: relish.com