Happy New Year! ZQuiet is based in northern Vermont, just miles from the Canadian border where winter is long, dark and cold (think temps below zero!) This is the time of year when my family appreciates “comfort foods”, so this month I’m sharing one of their favorites. It’s easy to prepare, healthy, and the leftovers taste even better the next day!
Tip: You can also prepare this in a slow cooker using boneless, skinless thighs and the meat just falls apart while the aroma fills the house.
Enjoy! ~ Trina
Trina Webster is the President and Co-Founder of ZQuiet.
- 1 T olive oil
- 1 Rotisserie chicken, meat shredded
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 bunch of fresh chopped cilantro
- 1 or 2 cans of chopped tomatoes
- 1 packet of taco seasoning (or a mixture of chili powder, cumin, cayenne pepper, salt)
- 6 cups of chicken broth
- 1 bag of frozen corn (optional)
- Salsa (optional)
- Tortilla chips
- Sour cream
- Shredded cheese
- Shredded lettuce
In a large soup pot, sauté onion and garlic in 1 tablespoon olive oil until onion is transparent. Add shredded chicken, cilantro, canned tomato, frozen corn and spices. Combine and cook until heated through and spices have had a chance to cook for a few minutes. Add broth, and then add salsa to thicken broth if desired. Garnish with shredded cheese, shredded lettuce, tortilla chips and sour cream.
Tip: You can also prepare this in a slow cooker using boneless, skinless thighs (in place of the rotisserie chicken) and the meat just falls apart while the aroma fills the house.