I love this soup for two reasons, its full of flavor and super duper easy to make. Oh, and one more thing…all the yummy toppings. Perfect dinner for the February blues.
1 rotisserie chicken, or 3 cups cooked chicken ( meat shredded into big chunks)
2 Tbs butter
2 Tbs olive oil
3 cloves garlic, minced
1 medium onion, diced
2 cans Mexican style diced tomatoes
2 (15 oz) cans stewed tomatoes, chopped
4 cups chicken broth
2 cups beef broth
1 Tbs cumin
1 Tbs chili powder
grated mozzarella cheese
1) In a large pot, melt and warm the olive oil and butter. Sauté the onions until tender, add the garlic and cook another 1 or 2 minutes.
2) Add all 4 can of tomatoes with their juices. Add both broths, cumin, and chili powder and salt and pepper if needed. Stir well and let it simmer for about 30 minutes. Add the Chicken and cook gently for another 30 minutes.
3) Serve the soup with tortilla strips, cheese, avocado and cilantro. ENJOY!