For years now I have purchased rotisserie chicken from Costco. I was thrilled to find out several years ago that it was gluten-free. It makes a nice quick chicken meal cut in fourths and reheated or remove the meat and make some great meals. I would strip the meat from the bones, shred it and use it to make casseroles, chicken salad, etc. The carcass was then used to make some delicious stock.
Several months ago I discovered that not only could you buy a rotisserie chicken but the breast meat was available in a 2.62 pound package.
Now what to do with over 2 pounds of hand pulled chicken breast meat? My daughter is a working mom with 2 active girls. For her birthday I made freezer meals and used the breast meat as a prime ingredient in a couple of the recipes. Searching the web I found a recipe for a super easy freezer meal Chicken Parmesan Casserole at Thriving Home. The chicken was also used to make Chicken Enchiladas using Hatch Red Chili Sauce. Still I had leftover chicken which at that time I froze, defrosted and then used for other things.
Well the other day I bought another package of the chicken breast meat and made the following:
- Chicken Parmesan Casserole (1 full recipe divided in half making 2 smaller containers)
- Chicken Enchiladas using Hatch Red Chili Sauce (3 containers of 6 enchiladas)
- My interpretation of Chicken Tortilla Soup by Ree Drummond
Remember I cook for 2 so the prepared meals have been frozen in portions for smaller families. I am guessing the Chicken Parmesan Casserole will make 3 nice servings over pasta with a side salad. The enchiladas are packaged for 2 hungry people getting 3 each or adding in some ranch beans, rice and a salad you could serve 3. The soup has been divided in half and each package will serve 4 people.
So what is my interpretation of Ree’s soup? Truthfully the only recipe in which I measured the chicken was the first one. It calls for 4 cups of shredded or cubed chicken. I shredded the meat with my fingers, measured and then tossed it with the sauce. For the enchiladas I tossed chicken meat into the food processor and lightly chopped it. When all was said and done I had approximately 1/4 to 1/3 of the chicken meat left for the soup. My calculations could be off but judge for yourself when making the soup.
Chicken Tortilla Soup
- 3/4 to 1 pound Costco Rotisserie Chicken Breast Meat, diced
- 1 tablespoons olive oil
- 2 medium yellow onions, chopped
- 1 medium to large bell pepper, diced or chopped
- 3 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 2 to 3 teaspoons ground cumin
- 2 to 3 teaspoons chili powder
- 1 (14.5 oz) can Kirkland Organic Diced Tomatoes
- 1 (4 oz) can chopped green chili
- 1 quart Kirkland Organic Chicken Stock
- 2 cups cooked black beans, rinsed or
- 1 (#10 can) black beans, rinsed
- 2 cups frozen corn
- salt and pepper to taste
- tortilla strips, reserved
- FOR THE GARNISHES:
- Sour Cream or Plain Yogurt
- Diced Ripe Avocado
- Diced Onion
- Sliced jalapeno
- Grated Cheddar Cheese
In a large dutch oven, heat the olive oil. Add in the onions and allow to cook until they begin to wilt. Add in bell pepper and minced garlic. Toss in the tomato paste and spices cook a few minutes until fragrant.
Add in the diced chicken breast meat, stock, tomatoes, green chilies, beans and corn. Bring to a boil, reduce heat and simmer for 15 to 20 minutes to allow flavors to blend. Taste and season to taste with salt and freshly ground pepper. Soup can be served immediately with tortilla chips or strips on the side and your choice of garnishes.
To freeze: Allow soup to cool completely. Divide in half and freeze in freezer bags or rigid freezer containers.
The recipe makes 8 generous servings.