Chicken Salsa Soup

This is one of the easiest and most delicious soups.

   

Soup:

2 to 3 teaspoons extra-virgin olive oil

1 onion, chopped

8 garlic cloves, finely chopped

Rotisserie chicken, white meat, chopped

4 cups chicken broth

salt

Salsa (see recipe below)

 

Salsa:

1 cup chopped cilantro

2 garlic cloves

Grape Tomatoes, chopped

1/2 red onion, chopped

1 jalapeno pepper, chopped

juice from 1 lemon or lime

salt

Toppings: 
Sour cream
Shredded cheddar cheese
Avocado, thinly sliced lengthwise
Tortilla strips


1. In a food processor add cilantro and garlic cloves and pulse. Then add onion and jalapeno pepper and pulse again. Add the chopped tomatoes with cilantro-onion mixture and squeeze juice of 1 lime or lemon.  Add salt to taste and set aside.
2. In a large Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic; cook for 3 minutes. Add the chicken and broth, bring to a boil and simmer for 4 minutes. Stir in 1 cup salsa, season with salt, cover and remove from the heat.
3. Ladle soup in bowls and top with the avocado slices, cheese, salsa, tortilla strips and sour cream.

Love these cinnamon-sugar tortilla chips and super easy to make. 

Cinnamon-Sugar Tortilla Chips 

Flour tortillas

Vegetable oil

Sugar

Ground Cinnamon

1. Heat oil in a saucepan, add tortilla triangles to pan and cook for a minute or two until brown and crisp. 

2. Remove from oil and sprinkle with white sugar and ground cinnamon. Drain on paper towel and serve for dessert.