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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
This easy weeknight soup is a great one-pot meal. Although it has similar flavors, it is not a traditional sopa azteca.
—She's Almost Always Hungry
Ingredients
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2 cups
rotisserie chicken, shredded
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2 tablespoons
olive oil
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1
medium onion, chopped
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2
cloves garlic, minced
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2 teaspoons
crushed red pepper, optional, to taste
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1 quart
low-sodium chicken broth
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1
15-ounce can petite diced tomatoes
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2 teaspoons
dried dill
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salt, pepper, cayenne pepper, to taste
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Tortilla chips, crushed
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Monterey Jack cheese, shredded
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Sour cream
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Avocado, diced
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Cilantro leaves
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Lime wedges
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Tajin Clasico (chile lime seasoning)
Directions
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Heat the olive oil in a large pot. Sauté the onions, garlic, and crushed red pepper until onions are soft but not browned, about 5 minutes.
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Add the chicken broth, tomatoes with its juices, and dried dill. Bring to a boil then reduce heat and simmer for 15 minutes.
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Add the shredded chicken and heat through. Season with salt and pepper to taste. For a spicier soup add cayenne pepper to taste.
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To serve, put some crushed tortilla chips in the bottom of each bowl. Add soup then top with more crushed tortilla chips, cheese, sour cream, cilantro, and avocado. Add a squeeze of lime and a sprinkling of Tajin, if desired.
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