Name: Chicken Taco Soup with Bell Pepper, Cheese & Tortilla Chips
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 sticks celery; 1420 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 3 red bell peppers; 1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat; 1 ½ cups shredded cheese, Mexican blend; 67 ½ ml taco seasoning; 170 g tortilla chips; 1 ½ medium yellow onions; extra virgin olive oil; garlic powder; salt

Chicken Taco Soup with Bell Pepper, Cheese & Tortilla ChipsChicken Taco Soup with Bell Pepper, Cheese & Tortilla Chips — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 sticks celery

1420 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

3 red bell peppers

1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat

1 ½ cups shredded cheese, Mexican blend

67 ½ ml taco seasoning

170 g tortilla chips

1 ½ medium yellow onions

extra virgin olive oil

garlic powder

salt

Instructions

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

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

Peel, halve, and small dice onions. Add to the bowl.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the veggies and cook, stirring occasionally, until starting to soften, 5-6 minutes.

Meanwhile, place chickens on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces.

When the veggies are soft, add chicken, broth, tomatoes, and spices to the pot; stir to combine. Bring to a boil over high heat, then reduce heat and simmer until flavors blend, 6-7 minutes. Remove from heat.

To serve, divide soup between bowls. Top with cheese and chips. Enjoy!

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