Is there anyone else out there like me who thinks even “easy” recipes are not that easy? Or maybe easy isn’t the right word – they aren’t quick and convenient enough. I wanted to make Chicken Tortilla Soup a while back and thought, I’ll check on recipes. Um, I am not making chicken stock (I know you can buy it now, thanks Emeril) but still… there were a bazillion ingredients. We are a little more simple eaters than that. So I said screw it, I’ll make my own “recipe”. Since this takes nearly no time at all I thought I’d share it. It’s a perfect dinner for the cold evenings we’ve been having.
Ingredients:
1 Costco cooked rotisserie chicken (you won’t need all the chicken… use what’s left for sandwiches or something the next day) … You can use an Albertson’s chicken or whatever… it’s just easier that it’s already cooked, and the Costco ones taste better.
1 Jalapeno (if desired… just for flavor)
Baby carrots (or regular big carrots… you’re gonna slice em up, but the baby ones cook faster)
1 bunch (bushel?) haha of Celery
1 can diced tomatoes
1 easy pour box Swanson chicken broth
Salt / Pepper
Tortilla Chips
Kraft or Sargento (or whatever brand) shredded Mexican 4-cheese mix
Directions:
Slice the veggies (celery, carrots)
Pour the broth and can of diced tomatoes into a large sauce pan, add the veggies, salt and pepper and start cooking it (on medium high)
If desired, cut the top of the Jalapeno off and get the seeds out and then slice the Jalapeno in half long ways and add it to the pan. You don’t want small pieces because you’ll use a spoon to get it out later (unless you love it super spicy)
Take the Costco chicken and take off some yummy chicken with a fork and sort of shred or break it up into “soupy” sized pieces. Once you have enough chicken together, add it to the pan.
Stir and let it cook until it’s done (veggies are softened). Remove the Jalapeno when you’re ready… I left it in for about 10/15 min because I wanted a bit of flavor but no significant spice.
Spoon / Ladle into bowls, add some cheese on top, then chips covering the top, then more cheese. If you can’t have cheese (cuz of tummy problems) then a word to the wise – Cheese aged over 2 years gets rid of the lactose that will bother your tummy, so get something like the Tilamook aged sharp cheddar that says it’s over 2 years and shred it at the beginning so it’s ready. I used that to make baked Mac n Cheese for my extremely lactose intolerant friend and she was all good.
Phew, ok the directions took more time to write and read than it does to actually do it, so I promise, it really is quick. The soup won’t take more than about 30 min total to cook…less if you have a better stove than me (which pretty much anyone does, haha).
Have fun, and tell me if you try it. I am making some this weekend again… yummmy!! 
