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Nutrition Facts

Instructions

• STEP 1

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

  • 1 stick celery

• STEP 2

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

  • 1 red bell pepper

• STEP 3

  Preheat a medium saucepan over medium heat.

• STEP 4

  While the pan heats up, peel, halve, and small dice onion. Add to the bowl.

  • ½ medium yellow onion

• STEP 5

  Once the pan is hot, add oil and swirl to coat the bottom. Add the veggies and cook, stirring occasionally, until starting to soften, 4-5 minutes.

  • 2 tsp extra virgin olive oil

• STEP 6

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

  • ½ (30 oz) whole chicken rotisserie chicken, white and dark meat

• STEP 7

  When the veggies are soft, add chicken, broth, tomatoes, and spices to the pan; stir to combine. Bring to a boil over high heat, then reduce heat and simmer until flavors blend, about 5 minutes. Remove from heat.

  • 16 fl oz (2 cups) chicken or vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 ½ tbsp taco seasoning
  • ½ tsp salt
  • ¼ tsp garlic powder

• STEP 8

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

  • ½ cup shredded cheese, Mexican blend
  • 2 oz tortilla chips