Rotisserie chicken from the grocery store
1 qt chicken broth
1 tbsp vegetable oil
5-6 carrots, chopped
2 ears corn, shucked and de-cobbed (or use frozen, if you must)
1 lg can diced tomatoes, drained (farmers market tomatoes are better, if you can get them)
1 can medium enchilada sauce
1 bunch cilantro, chopped
- Pull all the meat off the rotisserie chicken and set aside. Put all the bones and skin in a large soup pot with the chicken broth and 2 cups of water. Simmer with lid on for at least 30 minutes, and then strain. Set broth aside.
- Add oil to hot pan and then saute onion, carrots, and corn with salt and pepper for about 10 minutes.
- Add in chicken meat, broth, tomatoes, and enchilada sauce. Bring to a boil, then reduce heat and simmer with lid for 10 minutes.
- Turn off heat and stir in all of the cilantro
- Serve with cheddar cheese, diced avocado, sour cream, and corn tortillas that have been cut into strips, tossed with olive oil, and baked until crispy.