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Ingredientes
- 3 cups rotisserie chicken (about 1/2 a chicken)
- 2 medium carrots, chopped (tops and peels reserved)
- 3 stalks celery, chopped ( tops and bottoms reserved)
- 1 14 oz. can diced tomatoes with chilies
- 1 14 oz. can corn
- 1/2 cup cilantro, chopped
- 4 green onions, chopped white and green parts
- Salt and pepper
- 8 corn tortillas
- Spray canola oil
Direcciones
- Remove all the meat from a purchased rotisserie chicken. Reserve1/2 the meat for another use. Coarsely chop the other half chicken and set aside. Place chicken bones, skin and all juices from the chicken container into a large soup pot and cover with water. Add carrot and celery peels and trim. Simmer on medium heat for 1 hour. While soup is simmering prepare tortilla strips. Spray both sides of 8 corn tortillas lightly with canola oil. Stack the up and cut them in half. Still stacked, cut each half in 1/4 inch strips. Spread strips out on a cookies heartland bake in a pre-heated 350 degree oven for 20-30 minutes, until crisp and slightly golden. Remove and cool on a paper towel. These may be made ahead and stored in an air-tight container. Cool and strain the soup liquid back into the pot picking and reminding meat from the bones. Season with salt and pepper, remembering the rotisserie chicken was already seasoned. Add diced carrot and celery and simmer until tender. Add diced chicken, corn with liquid, and tomatoes with liquid. Simmer 5 minutes to heat through. Right before serving sprinkle the soup with cilantro, green onion and tortilla strips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 140 | 34% |
| Total Fat 15.64g | 20% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 759mg | 32% |
| Potassium 689mg | 20% |
| Total Carbs 37.38g | 10% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.86g | 4% |
| Protein 32.65g | 52% |
