When I hit the grocery store I always pass those juicy, hot rotisserie chickens and just can’t resist.  Often times I just buy one so when the kids come home from school they pick (or ravage) at it.  I much rather they fill their little bellies with protein and not breadie, sugary snacks (of course, I buy those too).  I actually hid this one from the kids yesterday.  Because it was American Idol night last night and I didn’t want to spend much time in the kitchen, I decided it was a good night for my Chicken Tortilla Soup.  Again, another recipe I used to make entirely homemade down to the tortilla chips.  When I developed this recipe, I had just discovered the Diced Basil, Garlic & Oregano Tomatoes and one day it just clicked how much easier my Chicken Tortilla Soup could be.  This soup is so delicious without even adding the cheese or chips, as well as healthy.  My picky kids even chow down on this one!

So here it is:

• 1 Rotisserie Chicken
• 2 Cans Diced Basil, Garlic & Oregano Tomatoes (I always keep at least 6 cans in my pantry)
• 4 Cups Chicken Broth (I stock up on the organic kind from Costco)
• 2 Pinches Cumin (a must in my Mexican/Spanish dishes)
• 1 Dash Caldo De Tomate (optional)
• Paula Deen’s House Seasoning Mix (1 Cup Kosher Salt, 1/4 Ground Black Pepper, 1/4 Garlic Powder)

Toppings:

• Tortilla Chips
• Shredded Cheese
• Avocado
• Hot Sauce (love me some Texas Pete’s)
• Fresh Ground Pepper