Chicken Tortilla Soup

     I have spent the past week at the beach with my four sisters. Since we lost Mom in 2013, the five of us have made it a point to get together and hang out at least once a year. We usually do some sort of road trip. We have visited Austin, Chicago, and New England. Last year, it was Galveston, TX. This year, Orange Beach, AL.
     We rented a condo right on the beach. The weather was perfect. The local wildlife were photogenic and cooperative. The water was a bit rough, but the rhythmic crashing of the waves added to the scenery.

     Only two of us are real "foodies," so the refrigerator was stocked with several rotisserie chickens, spring mix, fruit, and a variety of beverages. Snack food included popcorn, chicharrones, roasted pecans, and almonds.

     You really can't beat the convenience of a good grocery store rotisserie chicken! They must have it down to a science! They are tasty and very cost effective. We used them for dinner, but also for sandwiches and salads.
.    One sister used the meat from one rotisserie chicken to make chicken tortilla soup. Most of it consisted of opening cans, but the end result was delicious! Serve this hearty soup with tortilla chips, avocado, cilantro, sour cream, and/or diced tomato.

                      Easy Chicken Tortilla Soup

2 tbsp butter or olive oil

1/2 cup minced red onion

2 cloves garlic, minced

1 can tomato paste

1 quart Chicken stock

2 cans whole kernel corn

2 cans black beans

1 can petite diced tomatoes 

1 can tomatoes with green chilies 

Taco seasoning, Creole seasoning, salt, and pepper to taste.

Meat from one rotisserie chicken. 

In a stock pot, saute onion in butter or olive oil. When soft, add garlic and tomato paste, and stir 2 minutes. Add chicken stock and stir well, and then, add all of the canned vegetables. Simmer 15 minutes, taste and season, and taste again! Add chicken last and heat through just before serving.