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1 deli rotisserie chicken, meat removed and chopped up (or substitute 4-5 cups cooked
1 chopped onion
4 garlic cloves, minced
¼ cup olive oil
2 (14.5 ounces) cans Mexican Style Stewed Tomatoes (Regular stewed tomatoes work really
well too, just not as spicy)
2 (10 ounces) cans Rotel tomatoes with chilies (The original Rotel help make the soup plenty
spicy. If you don’t want as much of a kick, use the mild.)
4 cubes beef bouillon
4 cubes chicken bouillon
2 cans tomato soup
3 cups chicken broth
2 tablespoon ground cumin
1 tablespoon chili powder
Chopped fresh cilantro, tortilla chips, sour cream and cheddar cheese for garnish
Sauté onion and garlic in the olive oil over medium heat until softened.
Add the chicken and the next 9 ingredients.
Bring to a boil.
Lower the heat and simmer for 1 hour.
To serve, crumble some of the tortilla chips in a bowl and ladle the soup over the top.
Top with chips, cheese, sour cream and cilantro.
This freezes really well.
You can combine this recipe with some others from our collection.
Enjoy this recipe and many more at chewnibblenosh