Ingredients
2 - 3 tsp olive oil
red or yellow bell pepper diced
small to medium sweet onion diced
4 garlic cloves chopped
32 oz can of diced tomatoes (get the good stuff, Muir Glen Organic is a good one)
1 packet of mixed Spanish seasoning from the cheapie spice section in HEB, when you have to shop at Randalls b/c Sierra is at tutoring I substituted a packet of Taco Mix and it worked great.
32 oz of chicken broth
1 Rotisserie Chicken skin and bones discarded,chicken cut or shredded, the amount for which you have patience
cilantro, for garnish
cheese, for garnish
avocado, for garnish
tortilla chips, for garnish
sour cream, for garnish
Preparation
Put olive oil in large pan or pot, heat pan 2 minutes on medium. Add bell pepper, onion and saute for 5 minutes. Add garlic, saute 2 additional minutes. Add seasoning, cook and stir for 1 to 2 more minutes. Add tomatoes (with liquid) stick and cook 5 minutes. Add chicken broth and bring to a boil Reduce heat and cover for 30 minutes or more, until you are ready to eat.
Serve with your choice of cilantro, cheese, avocado, tortilla chips and/or sour cream.
