Ingredients
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups salsa verde
  • 2 cups rotisserie chicken, shredded
  • Salt and freshly ground black pepper
  • 1 quart chicken stock
  • 2 plum tomatoes, seeded and diced
  • 1/4 cup cilantro, chopped
  • 1/2 cup shredded yellow cheddar cheese
  • 1/2 cup baked corn chips, crumbled
Preparation

Add the salsa verde, rotisserie chicken and chicken stock. Bring up to a boil and then reduce heat to a simmer. Season with salt and freshly ground black pepper and cook for about 10 minutes to allow the flavors to meld.

Place the soup in a thermos and pack some tomatoes, cilantro, cheese and corn chips to go alongside in their lunchbox. Save the leftovers for dinner one night!