Chicken Taco Soup with Bell Pepper, Cheese & Tortilla Chips

Ingredients

• 2 sticks celery (washed, dried, trimmed, and small diced)
• 32 fl oz chicken or vegetable broth
• 14.5 oz diced tomatoes (14.5 oz cans)
• 2 red bell peppers (washed, dried, trimmed, seeded, and small diced)
• 30 oz whole rotisserie chicken (30 oz chicken; use white and dark meat, removed from the skin and bones and shredded)
• 1 cup shredded cheese, Mexican blend
• 45 ml taco seasoning
• 4 oz tortilla chips (for serving)
• 1 yellow onion (medium; peeled, halved, and small diced)
• extra virgin olive oil (for coating the pot)
• garlic powder (amount not specified; add with the spices)
• salt (amount not specified; add with the spices)

Steps

1. 1

   Wash, dry, trim, and small dice the celery. Place it in a medium bowl.

2. 2

   Wash, dry, trim, and seed the red bell peppers, then small dice them. Add them to the bowl with the celery.

3. 3

   Preheat a large pot over medium heat.

4. 4

   While the pot heats, peel, halve, and small dice the yellow onion. Add it to the bowl with the celery and bell peppers.

5. 5

   Once the pot is hot, add enough olive oil to coat the bottom and swirl the pot to distribute it.

6. 6

   Add the diced vegetables to the pot. Cook, stirring occasionally, for 4–5 minutes, until they are starting to soften.

7. 7

   Meanwhile, place the rotisserie chicken on a cutting board. Using your hands, remove the meat from the skin and bones, then separate the meat into shred-like pieces.

8. 8

   When the vegetables are soft, add the shredded chicken, broth, diced tomatoes, taco seasoning, garlic powder, and salt to the pot. Stir to combine.

9. 9

   Bring the soup to a boil over high heat.

10. 10

    Reduce the heat and simmer for about 5 minutes, until the flavors blend.

11. 11

    Remove the pot from the heat.

12. 12

    Divide the soup between bowls. Top each serving with shredded Mexican-blend cheese and tortilla chips, then serve.

Notes

The source does not specify the amount of olive oil, garlic powder, or salt; add them according to taste and as needed to coat the pot. The stated 30 oz chicken refers to the rotisserie chicken as listed, while the usable meat is removed from the skin and bones.

Nutrition per serving

• main
• soup
• Mexican-inspired
• quick meal
• 30-minute meal
• one-pot
• chicken
• comfort food