Chicken Tortilla Soup

Servings

Calories 267kcal

Equipment

Ingredients

2 tablespoons canola oil
2 onions chopped
1 tablespoon garlic minced
1 rotisserie chicken fully-cooked
29 ounces petite diced tomatoes
4 ounces canned chopped green chilies
1 recipe Red Enchilada Sauce approx 40 ounces
2 cups chicken broth
2 tablespoons cornmeal
½ teaspoon cayenne pepper
1 bunch fresh cilantro chopped

OPTIONAL INGREDIENTS

pepper jack cheese shredded; omit for dairy free
tortilla chips crushed
avocado diced

Instructions

Prepare Red Enchilada Sauce recipe. Remove from heat.
Remove meat from chicken and place in bowl. Cut into ½" pieces with kitchen shears.
In a large soup pot, sauté onion in oil over medium heat. When onions are translucent, stir in garlic for one minute. Then stir in chicken, tomatoes, chilies, red enchilada sauce, chicken broth, cornmeal, and cayenne. Stir in about ¾ of the chopped cilantro; reserving some for garnish.
Ladle into bowls and top with cheese, tortilla chips, and/or avocado.
Enjoy!

Notes

*NOTE* Being exceptionally careful not to include any bones, I saved the chicken skin, cut it into tiny pieces, and combined it with the gelatin in the bottom of the rotisserie chicken container. I refrigerated it and then used it in Chicken & Rice for Dogs.

Nutrition