Chicken Taco Soup

by Rachael Ray Show Staff 5:00 PM, October 8, 2007

Aired October 8, 2007

Serves 4 servings
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

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!