Chicken Tortilla Soup

Chicken Tortilla Soup

Five in 25

Serves 4

Five Ingredients

1 store bought rotisserie chicken (or about 2 cups shredded, cooked chicken)

1 19 oz. can red enchilada sauce

1 14 oz can fire roasted tomatoes

4 cups chicken stock

2 ears corn on the cob*

From the Pantry

2 T olive oil

Remove the husk and silk from the corn and cut the kernels off the cob. Pull the meat off the chicken and shred or tear it into bite size pieces.

In a large pot add the olive oil and corn and set heat to medium high. Season the corn with salt and pepper. After 3-4 minutes add the remaining ingredients and bring to a simmer. Cook for 15 minutes to allow flavors to develop. Taste and adjust seasoning with salt and pepper and serve.

Serve as is or garnish with fresh cilantro, sour cream, lime wedges, hot sauce or tortilla strips.

*May substitute 1 cup frozen corn or a can of creamed corn for a creamier texture.