Chicken Tortilla Soup
1 1/2 lbs chicken breasts, cooked and shredded
3 cans chicken broth (I use low sodium)
1 can Rotel tomatoes
1 can corn
1/2 onion - chopped
1 zuchinni thinly sliced
3 - 4 corn tortillas
Cook and shred the chicken.
Chop the onion.
In a large pot or dutch oven, combine chicken broth, onion, seasonings to taste, rotel, corn and zuchinni.
Bring to a boil.
Add in chicken and bring back to a boil.
Let simmer for an hour or two. The longer you let it simmer the better it tastes! I top our chicken tortilla soup with tortilla strips. Here is how I make those:
Heat 1/2 inch of oil in a small pan until just bubbly.
Add tortilla strips 10 or so at a time. You don't want to over crowd the pan. Cook for about 2 minutes or until crispy.
Remove to a paper towel covered plate and season with salt while still hot.
I like to top the soup with shredded cheese and tortilla strips. You can top with avocado or fresh pico also.
Happy Eating, Y'all!!