Chicken Taco Soup

I've made this Chicken Taco Soup by Rachael Ray twice and Dusty & I both love it! We found a salsa that has great flavor and tastes wonderful in it - Mrs. Renfro's Smoky Roasted Salsa. You can use your favorite salsa in this. It's also a great left-over meal. Actually, we are having the left-overs tomorrow night - great for a cold day! It's easy and healthy! So, here it is...

Chicken Taco Soup

2 T EVOO (extra virgin olive oil)
1 med. onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups salsa verde
2 cups rotisserie chicken, shredded (I chop mine)
Salt and black pepper
1 quart chicken stock

Toppings:
Cilantro, chopped
Shredded cheese
Crumbled corn or flour chips
Diced tomatoes

1. In a medium-size sauce pot over medium-high heat, add 2 turns of EVOO, and 2 tablespoons. Add the onion and garlic, and cook until softened, about 5-6 minutes.

2. Add the salsa, rotisserie chicken, and chicken stock. Bring up to a boil and then reduce heat to a simmer. Season with salt and pepper and cook for about 10 minutes to allow the flavors to meld.

3. Serve soup and top with diced tomatoes, shredded cheese, crumbled corn or flour chips, and cilantro.