Okay…so you’ve got a half a rotisserie chicken languishing in the fridge and you just don’t know how you wanna finish the little booger off.
With a few simple ingredients and about 20 minutes of your time, you can worry no more!
Okay, here’s what you need:
1 Rotisserie Chicken (OR half of one as the case may be.)
1 Box of Chicken Broth (As long as it’s 4 cups.)
1 medium onion
1 tbs. Crushed garlic
2 tbs olive oil
1 small can of chopped green chillies. (Make them mild if you don’t like ’em hot!)
1 can of Enchilada Sauce. (They made green and red…this time, we use the red.)
1 can of black beans (drained)
1 can of corn (drained)
AND Tortilla Chips!
Okay, here’s how it goes…
Set your stock pot over med-high heat. When warm, add olive oil. Then drop in the onion. Stir so they don’t stick. After a minute or so, add the garlic. Stir again.
Okay, while that’s going, I need you to get all cave-man again. Rip the meat from the bird’s bones! Grunt and wave a spatula around. It won’t help anything taste better, but you can grunt away some work frustrations while you are at it.
When the onions start looking translucent, add the chicken broth. Stir.
Now for the tricky part.
Add the chicken, chillies, enchilada sauce, corn and beans. Bring to a bubble and lower the heat to LOW. Let that simmer while you guys stare at it in amazement while eating on some chips and salsa.
After about 10 minutes or so, chop up some cilantro and avocado and serve!
Make sure you keep the chips out on the table…everyone is going to want to dip their chips in this!
Thanks to Eve for the inspiration for this dish.
The original un-fast recipe is here: http://www.foodnetwork.com/recipes/sandra-lee/tortilla-soup-recipe/index.html