Ingredients
- 1 Rotisserie chicken
- 1 (15 oz) can Fire roasted tomatoes, diced
- 1 (10 oz) can Red enchilada sauce
- 1 Small onion, chopped
- 1 Zucchini, chopped
- 1 (4 oz) can Green chilies
- 4 Cloves garlic, minced
- 4 cups Chicken broth
- 1 (14.5 oz) can Creamed or sweet corn
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 1/4 tsp Freshly ground black pepper
- 3 Bay leaves
Garnish
- 4 tbsp Cilantro, chopped
- Fresh lime juice
- Sour cream
- Cheese, shredded
- Corn chips, crushed
- Avocado
Instructions
- While rotisserie chicken is still warm, pick all meat of the bones. Place chicken meat in a large soup pot. Discard bones, or save if you like to make homemade stock. Place all ingredients from roasted tomatoes through bay leaves in the same pot as the chicken. Turn heat to high.
- As soon as soup begins to boil, turn to medium-low heat and continue to cook until onions as translucent and zucchini is tender. About 30 minutes.
- Serve soup with chopped cilantro, fresh lime juice, sour cream, cheese, avocado and corn chips.
- Prep Time: :30
- Cook Time: :30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican