Soup-a-loop

In addition to fun winter shopping the fall/winter season is also perfect soup weather!! We are crazy about soup (especially when a bread bowl is involved!). I know there are only 2 of us but the best part about soup is that you can make a batch and freeze half which makes for a super quick lunch or dinner for a busy night later in the month!!

Thought I'd share one of my (and the hubby's) favorites! It's super easy and can be modified to your liking. It's almost more of a stew than a soup...we like lots of stuff in our soup!

Spicy Chicken (Semi) Tortilla Soup

What you'll need:
1 rotisserie chicken, shredded (I just grab an original seasoned hot ready mades from the grocery store)
2 cloves garlic, minced
1 medium onion, diced (baseball sized- sometimes those yellow onions are huge!)
2 tbsp EVOO
1 tablespoon chili powder
1 tablespoon dried parsley
1/2 tsp garlic powder
1 1/2 tsp onion powder
1/4 tsp salt
1/2 tsp pepper
1 can rotel
1 can condensed tomato soup
1/2 jar salsa (4-6oz)
2 - 14oz cans chicken broth (or 1 & 1/2 boxes of broth!)
1/2 bag frozen corn
2 cans beans of your choice (Daniel happens to be allergic to beans so I substitute 2 potatoes peeled and diced to get a similar consistency)

Let's get cookin'!

• Remove meat from chicken, shred and set aside.
• In a large pot heat olive oil & saute onion and garlic until translucent over medium heat.
• Add shredded chicken, and all seasoning (salt, pepper, garlic powder, onion powder, chili powder, parsley flakes, ) stir  1-2 min.  
• Stir in corn, beans (or potato!) rotel, salsa, tomato soup, and broth. Simmer 45 minutes, stirring occasionally.     
• Enjoy!

We do an add your own fixin's bar (sliced avocado, shredded cheese, sour cream, homemade tortilla strips)

**To make tortilla strips I just take 4 or 5 corn tortillas and cut them into 1/2 in strips, toss them in a bowl with 1 tablespoon of olive oil, spread them on a large baking sheet, sprinkle with salt and pop them in the oven at 425 degrees for 5 min -or until crispy!)**


Cheers!