Southwest Tortilla Soup is simmering with savory flavor. This dish can be made in under 20 minutes.
1 (32 oz.) can crushed tomatoes
3 cups chicken broth
1/2 cup canned green chilis
1/2 cup canned enchilada sauce
2 teaspoons crushed garlic
1/2 medium white onion, chopped
1/2 teaspoon salt and pepper each
1 teaspoon cumin
1 cooked, rotisserie chicken, shredded, divide between bowls
1 cup Monteray jack cheese, shredded
1. Put in medium pan and bring to a simmer.
2. Cook for 30 minutes.
3. In small batches pulse soup through blender until pureed.
4. Ladle over shredded chicken and top with cheese and chips.