Chicken Tortilla Soup Josh Aaron The Island Bar and Grill 1 Rotisserie Chicken (de-boned and shredded) or any leftover chicken 1 whole chopped red onion 1 ea red, orange, and green bell pepper 1 fresh chopped jalapeno 1-48oz chicken broth 1 can chopped fire roasted tomatoes 1 can rotel (hot or mild depending on heat level) 1 teaspoon Cajun seasoning 2 tablespoons Menudo seasoning Chopped cilantro Shredded cheese Corn, black beans, green chilies all optional Sautee onion and peppers seasoning with Cajun season and cook till onions are translucent and peppers soft. Combine all other ingredients and bring to boil, reduce to low and simmer for 30 min to an hour. Serve with cilantro, shredded cheese, and tortilla chips. This soup can be made as spicy as you would like, always make sure to start with a little heat and build up if needed.
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