When I went shopping I had two of Julies soup recipes up on my phone and I accidentally looked at the wrong one and purchased a rotisserie chicken when the recipe called for chicken breasts so I ended up changing the recipe a little bit based on that.
Chicken Tortilla Soup
1/2 cup salsa (I used Riverwalk Cantina salsa, you can pick it up at Walmart for under $2)
5 cups of chicken broth (or chicken bullion)
Half a roasted chicken, chopped into bite sized pieces (I picked up a precooked roasted chicken from the store)
4 Tablespoons uncooked rice
1/2 chopped onion
1/2 cup finely chopped cilantro (optional...I am not a straight cilantro fan so I didn't use this)
1/2 cup shredded Sharp Cheddar Cheese
1 can of black beans (washed and drained)
2 large, ripe avocados chopped into bite sized pieces
Tortilla Chips
Onion powder, Cumin and Cayenne pepper to taste
Lime
Heat chicken broth to boil in a large pot. Once boiling add salsa and rice and cook for approximately 15 minutes or until the rice is tender.
Now throw in the chicken, onions, black beans and seasonings to taste. Simmer for about 5 minutes.
Taste the soup to make sure the seasonings are to your liking. If all tastes good then turn off the flame.
Just before serving add the cheese and cilantro.
The fun part is piling up all the goodies to your hearts content. Avocado, cheese, sour cream, additional cheese (if you want it extra cheesy)and chips. You can either put them in the bowl prior to pouring the soup in or you can break a small handful of chips for the top. I personally like the little bit of crunch putting them on last adds to the soup. Last but not least is squeeze a little bit of fresh lime juice on top.
