Recipe: Spicy Chicken and Tortilla Soup (using rotisserie chicken)

SPICY CHICKEN AND TORTILLA SOUP

1 store-bought rotisserie chicken
2 containers (32 ounces each) low-sodium chicken broth
1 small red onion, finely chopped
2 jalapeno peppers, seeded and thinly sliced
2 large tomatoes, seeded and diced
1 cup corn kernels, thawed if frozen, or fresh (cut from 2 ears)
2 handfuls tortilla chips
1/2 cup fresh cilantro leaves
1 ripe avocado, roughly chopped
1 cup (4 ounces) crumbled feta cheese
1 lime, cut into wedges

Remove and discard the skin from chicken. Place chicken and broth in a large pot over medium heat. Simmer 20 minutes. Transfer chicken to a plate to cool. Strain broth into another saucepan.

Shred chicken meat and add it to the broth, along with onion, jalapenos and tomatoes and their juices. Place over medium heat and cook 5 minutes.

Add the corn and heat until warmed through, about 3 minutes.

Place some tortilla chips in each bowl. Ladle in soup, top with cilantro, avocado, feta and remaining chips. Serve lime wedges on the side.

Servings: 4
Adapted from source: Real Simple: Meals Made Easy by Editors of Real Simple Magazine