So this didn’t taste exactly like On The Border’s chicken tortilla soup (my favorite), but it was very good & very easy. Way easier than I expected.
Source: Adapted from My Yellow Umbrella
1/2 cup salsa (I used Herdez, my salsa of choice)
2 large ripe olives, mashed with 3 Tb salsa
48 oz of chicken broth/stock
2 lbs boneless, skinless chicken breasts
5 Tb uncooked rice
1/2 cup chopped onion
1/2 cup shredded monterey jack cheese
1 large zucchini, halved & sliced
Heat chicken broth to boiling, add chicken breasts.
Boil for a few minutes to cook the chicken until it is opaque. Remove the boiled chicken, shred it, then add it back to broth.
Add salsa, rice & zucchini.
Cook 15 minutes or until rice is tender.
Add chopped onion and simmer for 5 more minutes
Spoon into bowls and garnish with crushed tortilla chips & cheese. If it makes you happy, top with cilantro & avocado.