Use a rotisserie chicken from the grocery story to whip up a quick, healthy dinner
Serves 4
Sauteed Veggies
Heat a large pan with 1 Tbsp vegetable oil over high heat. Add 2 thinly sliced carrots and stir-fry for 2 minutes. Add 2 seeded and chopped bell peppers and cook for another 2 to 3 minutes. Add 1/2 bunch rouhgly chopped dino kale. Continue with chicken tortilla soup recipe. These sauteed vegetables can also be used as a base for this vegetable bow-tie pasta salad or a chicken and vegetable stir-fry.
Chicken Tortilla Soup
Use a soup pot to prepare the sautéed veggies (above). Season with salt, pepper, and 2 tsp chili powder, then add a 14-oz can diced tomatoes and 4 to 5 cups chicken stock. Simmer 5 to 10 minutes, then stir in 2 cups shredded rotisserie chicken and cook for another 2 to 3 minutes. Serve with diced avocado, minced cilantro, lime wedges, and lightly crushed tortilla chips.
Sprinkle shredded chicken and cheese on the tortilla chips and melt under the broiler. Serve with soup broth to try and diced avocado on the side.
