While it’s just as satisfying and comforting as a traditional chicken tortilla soup, this version is a bit lighter than most and won’t weigh you down as you embark on the traditional post-Thanksgiving activities: power-shopping and football (watching or playing, either way).
The Playlist: Even if this number did not have the word 'leftovers' in its title I might have to include it here because - wow, that's an awesome title! - They Fed the Sparrows Leftovers and Offered Grass to Scherfig's Turtle
Pro tip: Save the Thanksgiving turkey carcass in your freezer to make soup stock one cold wintry day. You’ll be thankful all over again!
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Recipe source: Cooking Light
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion
- 1 cup chopped carrot
- 1 poblano pepper, finely chopped
- 4 cups unsalted chicken stock (such as Swanson)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (14.5-oz.) can unsalted diced tomatoes, undrained
- 4 ounces tortilla chips, divided
- 1/2 cup chopped fresh cilantro
- 6 ounces shredded skinless, boneless rotisserie chicken breast
- 6 ounces shredded skinless, boneless rotisserie chicken thigh
- 1 avocado, diced
- 6 lime wedges
- Cilantro sprigs (optional)
- Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat.
- Add onion, carrot, and poblano; sauté 8 minutes.
- Add stock, salt, black pepper, and tomatoes; bring to a boil over high heat.
- Finely crush half of tortilla chips; add to stock mixture. Cover, reduce heat, and simmer until carrot is tender, about 8 minutes.
- Stir in cilantro and chicken.
- Ladle about 1 1/3 cups soup into each of 6 bowls.
- Divide avocado among bowls.
- Coarsely crush remaining tortilla chips and divide among bowls; serve with lime wedges and cilantro sprigs, if desired.