This is a great way to use leftover chicken or rotisserie chicken!
Chicken Chile Verde Soup
2 shredded chicken breasts (cooked and seasoned with taco seasoning)
1 onion chopped
1 large can of tomatoes
1 small can of tomatoes (I used Italian seasoned)
1 small can of green chiles
1-2 boxes chicken stock (depending on how you like your soup)
parsley, oregano, onion flake
salt & pepper
1/2 bag of frozen corn
In a dutch oven, saute onion in olive oil. Add tomatoes and chiles. Cook through. Add chicken, herbs and spices. Add chicken stock to cover the soup. Cook on low for a couple hours to marry the flavors. Add corn in the last half hour. Serve with shredded jack and sour cream. Avocado and tortilla chips would have been delicious too...if I had them! Enjoy!
I'm joining these blog parties this week!