Half a Purple Onion, chopped
1 stalk of celery, chopped
2 carrots, chopped
Seasonings to taste(salt, pepper, oregano, chili powder, cavenders greek blend, basil, parsley, cumin, red pepper flakes)
Garlic, minced
Jalepeno, chopped very small
1 zucchini, sliced
1 yellow squash, sliced
Bunch of Cilantro, loosely chopped, stems removed
1 Large can of Rotel
1 Can of Chicken Broth
2 cups of water with 2 chicken boullion cubes and 1 Knorr Veggie cube
Rotisserie Chicken
Mexican Rice
Tortilla strips
Avocado
Monterey Jack cheese, Shredded
Lime
**In large soup pan, saute carrots, onion, and celery in about 3 Tbs of Olive Oil until softened. Add spices. Add jalapeno and garlic. Cook for about 5 more minutes or until garlic becomes translucent and fragrant. Add squash, zucchini, and cilantro. Stir well and cook for a couple more minutes to blend the flavors.
**Stir in Rotel. Then add the Chicken broth and water. Stir well. Bring to boil, then simmer until squash and zucchini are fully cooked.
**While you are waiting for soup to heat up, cook Mexican Rice and shred the Rotisserie Chicken Breasts.
**When the soup is ready, throw in the chicken and rice and cook for another 10 minutes or so.
**Garnish with tortilla strips or chips, avocado, and your cheese of choice. We used Monterey Jack. Squeeze a bit of lime juice over top and serve.
Pin It
I found a great companion to this soup to be a cold bottle of Negra Modelo.
