Weeknight Tortilla Soup

Lee and I really love Tortilla Soup. However, most recipes are a little time consuming, so I didn't used to have the time to make it on weeknights. 

Then I took out a few different recipes, made some modifications, and turned it into a 30 minute meal. 

Easy Tortilla Soup

1 store bought rotisserie chicken

1 cup frozen corn

1 red bell pepper, sliced and seeded

1 teaspoon poultry season

1 teaspoon cumin

1 zucchini diced small

1 onion, chopped

3 gloves garlic, chopped

2 chipotle peppers in adobo sauce, seeded and diced

28 oz can tomato puree

5 cups chicken stock

Tortilla chips

Shredded cheese

Avacado sliced

Sour cream

Cilantro

In the bottom of a large pot or dutch oven, drizzle a little olive oil and sautee onions and garlic, until onion gets soft. 

Add in vegetables and seasoning and peppers. Cook until veggies are softening. 

Add in tomato puree and chicken stock and bring to a bubble, simmer 20 min. Salt and pepper to taste.

Serve in a deep bowl with tortilla chips in the bottom, sprinkle cheese on top! Avacado and sour cream optional.