There is nothing better than a hot bowl of soup for a Fall supper! This recipe is easy to throw together, especially if you already have chicken cooked and ready to shred. If adding the chili powder seems like too much spice, decrease the amount to your desire, and try adding a tablespoon of tomato paste. I like to get everything chopped, measured, and ready to go, and then within minutes a yummy smelling pot of soup is awaiting! Enjoy!
Serves 4 (about 2 cups each)
*An easy way to make shredded chicken is to place chicken breasts (even frozen ones) into the crockpot with a 1/2 cup of liquid (broth, water, salsa) and turn on low. Leave to cook for several hours. When ready, remove from pot and pull apart with two forks.
* Or – take boneless, skinless chicken breasts and drizzle with olive oil, season with salt and pepper (or spice of your choice) and bake in a preheated 375°F oven for 20-25 minutes.
*Or – for real convenience, buy a rotisserie chicken from your local grocer!
This soup can be made 1 – 2 days ahead of time up through Step 8. Cool and keep covered in the refrigerator. Warm it up on the stove-top or microwave before completing Step 9.