Chicken Tortilla Soup

You can purchase a rotisserie chicken from the store or you roast your own. I went the easy route and purchased a rotisserie chicken. If roasting your own, consider a rub spice mixture consisting of chili powder, cumin, garlic and salt and pepper. This soup would also be great with turkey too. An amazing soup for the day after Thanksgiving, something to keep in the back of your mind.

1 roasted/rotisserie chicken, meat removed and shredded (bones and skin discarded)
Olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and pepper for seasoning
21 spice blend, such as mrs. Dash no-salt
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 14.5 oz can of diced tomatoes with chiles
6 cups chicken stock/broth (or vegetable)
Tortilla chips for garnish
Shredded pepper jack cheese for garnish
Cilantro, chopped for garnish
Avocado, sliced for garnish

Heat a large dutch oven (or sauce pot) over med-high heat. Drizzle with olive oil. Add onions and bell pepper. Season with salt, pepper an 21 seasoning blend. Saute, stirring ocassionally until soft. Add garlic, chili powder and cumin. Saute for about 5 mins, stirring ocassionally. Add chicken and season with salt, pepper and 21 seasoning. Continue to saute for about 5 mins, stirring ocassionally. Add tomatoes and broth/stock. Season with salt, pepper and 21 seasoning blend. Bring to a boil, stirring ocassionally. Once at a boil, turn off heat. Laddle soup into a soup bowl. Garnish with tortilla chips, cheese, avocado and cilantro. Serve and ENJOY!

Wine pairing....I say serve it with a nice cold Mexican beer or a Margarita, but if you want to have it with wine, I suggest it with a Rioja.