Quick Tortilla Soup
Kitchen Tested 
- Yield 7 cups
- Prep 10 mins
- Cook 20 mins
Use leftover roasted chicken in this quick weeknight main-dish soup.
Mark Boughton
Ingredients
- 1 can (15-ounce) fire-roasted tomatoes, undrained
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 clove garlic
- 2 tablespoons chopped cilantro
- 3 cups shredded rotisserie chicken
- -- Tortilla chips
Instructions
- Place fire-roasted tomatoes, onion, chicken broth, garlic and cilantro in a blender. Puree. Pour into a large saucepan. Add chicken. Bring to a boil; reduce heat and simmer 20 minutes. Garnish with tortilla chips.
Recipe by Jo Marshall.
