Hello! Here is my favorite way to use a rotisserie chicken. It’s light, healthy and flavorful…Rotisserie Chicken Tortilla Soup. It’s easy enough for a weeknight.
My sister, Teresa, told me that she buys a rotisserie chicken from the grocery store once a week to top salads or to make sandwiches, burritos, etc. They are inexpensive and convenient, like for…
Weeknight Rotisserie Chicken Tortilla Soup
- 1 cup chopped onion
- 1 32 oz container chicken broth
- 1 poblano chile pepper, seeded and chopped
- 1 1/2 cups chopped tomato
- 1 tsp ground cumin
- four 6" corn tortillas cut into 1/2" strips
- 2 cups shredded chicken
- 1 cup corn kernels fresh or frozen
- 2 avocados sliced
- 1 lime juiced
- 6 radishes sliced
- 1/2 cup cilantro chopped
- 3 sprinkles Slap Ya Mama spice or salt, cayenne pepper, black pepper
- 1 tbsp olive oil
Preheat oven to 375 degrees. In a 3 quart saucepan cook onion and poblano in 1 tbsp. olive oil over medium heat until tender, stirring occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt and 1/4 tsp. black pepper.
Bring to boiling. Reduce heat. Simmer uncovered for 15 minutes, stirring occasionally.
Meanwhile, place tortilla strips on baking sheet in a single layer. Sprinkle with Slap Ya Mama. Bake until crisp, about 10 minutes.
Stir chicken and corn into soup. Heat through. Just before serving, add avocados and lime juice. Top with tortilla strips, cilantro and radish slices.
My cousin, Jay in Lousiana turned us on to this great spicy salt, Slap Ya Mama. (I am sure right now that Jay is thrilled that LSU beat the Gators–but he hasn’t sent any victory texts). We use in on everything like eggs, burgers, roasted vegetables. Used to be you could only get it in the South, but we get it on Amazon.
The soup is good for a one dish meal for dinner or lunch.
Heirloom Crudites and Green Hummus
Look how they served a Green Chickpea Hummus. The heirloom vegetables take it up a notch…I’m going to copy this.
A reader, named Judie sent me this message:
“I’ve misplaced or darn-right lost your fabulous Lemon Vinaigrette! I’ve been using it on shredded brussel sprouts, thinly sliced curly kale, cup of grated parmesan and a large handful of chopped toasted walnuts. It’s better when you make it ahead and let set for one hour!!! (I’m giving you my recipe so you will give me yours!)”
So I made it! It’s good.
Shaved Brussel Sprout, Kale, Walnut Salad
Ingredients: shredded brussel sprouts (I used the whole package from Trader Joe’s), thinly sliced curly kale (I used baby kale but next time I will do as Judie says), cup of grated parmesan (this can get pretty salty so I used 1/2 cup) and a large handful of chopped toasted walnuts.
You can use this salad dressing on lots of salads like My Tasty Autumn Pear, Arugula and Spiced Pumpkin Salad or Salade Nicoise. I never buy bottled dressing.
My Lemon Shallot Vinaigrette
- 2 tbsp fresh lemon juice Sometimes I add a 1/2 tsp. of grated lemon zest
- 1/4 cup red wine vinegar
- 2 tbsp dijon mustard
- 1/2 shallot minced
- 1/2 cup olive oil Extra virgin
- Sea salt and pepper to taste
Add all the ingredients to a jar and shake well.
Let flavors blend for 30 minutes before serving. Store for up to a week in the refrigerator.
When I can’t remember a recipe that I love, I often google Classic Casual Home plus the recipe name. Or check out my Pinterest food boards.
Hope you enjoy these recipes for Rotisserie Chicken Tortilla Soup, Shaved Brussel Sprout, Kale, Walnut Salad and My Lemon Shallot Vinaigrette!
Have any good recipes for me to try? Take care!