2 cups meat from a rotisserie chicken shredded skinless cooked (from a rotisserie chicken)
1.5 teaspoons chili powder
4 ounces tortilla chips
0.3 teaspoon pepper red crushed
2 tablespoons cilantro leaves fresh
2 cloves garlic finely chopped
32 ounces chicken broth low-sodium
1 small onion finely chopped
4 servings salt
1 tablespoon vegetable oil
Equipment
bowl
sauce pan
ladle
Directions
Warm vegetable oil in a large saucepan over medium heat.
Add onion and cook, stirring, until softened, about 5 minutes.
Add garlic, chili powder and crushed red pepper; cook mixture for 30 seconds, stirring.
Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook until heated through, 1 to 2 minutes. Season with salt. Stir in cilantro. Divide tortilla chips among 4 shallow soup bowls. Ladle soup on top of chips and serve immediately.
