Healthy & Delicious Chicken Tortilla Soup

Remove the skin from the rotisserie chicken and discard. Remove all chicken from the bone, chop and set aside.

Take the chicken carcass and place it in the soup pot, cover with water and bring to a boil. Lower heat to medium-low and simmer for 30 minutes. This will be the stock (base) for your tortilla soup.

In the meantime, saute the celery, onion and garlic in a couple of tablespoons of olive oil for approximately 5 minutes, to soften.

After 30 minutes, remove the chicken carcass and add the chopped chicken and the next 11 ingredients (onion, celery, garlic, tomatoes, green chilies, chili powder, cumin, salt, pepper, cilantro, and tortillas,) to the soup pot. If there is not enough liquid, you may need to add additional 1-2 cans of chicken broth to the pot.

Allow soup to simmer for at least 30 minutes. Add optional jalapenos at this point (be careful not to add too much). Add corn and beans in the last 30 minutes prior to serving.

Take 2-3 additional corn tortillas and cut into thin strips. Quickly fry in oil to top the soup. (Optional: before serving, sprinkle with your choice of tortilla strips, cheese, sour cream and/or avocado.)

ENJOY!