Chicken Tortilla Soup

The following three posts all come from Tara. These are a few of her staple recipes that she makes for her family! She says that she is a different kind of cook and kinda uses what she has to make up meals on her own! She has some recipes that sound great and some good time saving tips for making chicken ahead or using the pre-cooked rotisserie chickens! Tara also made this for the March Meal exchange for us to try!

In a large pot, cook about half a white or yellow onion (chopped) with a little EVOO (Extra Virgin Olive Oil for all of those that may not be Rachel Ray fans) and some fajita seasoning (cumin, pepper, etc). Cook on medium heat just enough to get the juices flowing. Then dump in:
Shredded cooked chicken (half a breast of prepared rotisserie or 2-3 cooked breasts)
1 can corn
2 cans rotel (one regular, one mild- if you like a little spicy, both mild if you don’t)
2 cans chicken broth
1 can refried beans
Simmer on low at least 2 hours (I do 3-4 hours)
Serve with chopped scallions, shredded cheese, sour cream, and tortilla chips


Note: Tara recommends using the already cooked rotisserie chickens for this recipe. Another great tip to save time is to bake a large amount of chicken over the weekend (usually marinated in Italian dressing, baked at 350 for 45-50 min.) and use that through the week for recipes, over salads, etc.