Have you ever had a craving for homemade soup for dinner, but realize that you don't have the time to let it simmer for a couple of hours...or you didn't plan it in advance enough to put in the crock pot before you leave for work? It happens to me all of the time in the Fall and Winter.
Luckily, I've started using this recipe for Chicken Tortilla Soup from on of my favorite cookbooks, The Bride and Groom Cookbook. You can whip this together in 10 minutes and it tastes like you've worked a whole lot harder and longer than you did. yay!
picture courtesy of the fabulous blog, Eat Live Run.
Chicken, Chipotle, and Tortilla Soup
14 oz can Chicken Broth
14.5 oz can Stewed Tomatoes
1 small can Chipotle Chilles in Adobo
1 Deli Roasted Chicken
Shredded Monterey Jack or Cheddar Cheese
1 Avocado, diced
Chop up one or two of the chiles and combine with the broth and tomatoes in a small saucepan. Simmer over medium heat for 5 minutes. Shred 1 cup of chicken and divide into 2 soup bowls. Top with a handful of the shredded cheese and diced avocado. Pour broth mixture into bowls. Squeeze the juice of 1/2 a lime in each bowl. Top with chopped cilantro and tortilla chips.