On the way home from work you are fried, so you pick up a rotisserie chicken, only to serve it with rice and salad. And then you come to find that the chicken which looked so juicy at the market was pretty dry. Why succumb to eating it this way?
Ok, yeah, you’re short on time–we’ve all been there. I have fallen in to that trap quite often too. But I started to think about this type of chicken for what it is, a helper in creating a quick meal. There’s no way that chicken which has been sitting under heat lamps for the last 20 minutes is still moist. So why not improve upon it and transform it and still get dinner on the table fast.
And as school gets back to session and the kids start-up their busy schedules once again, I thought it would be nice to add a 20-minute meal to the blog. So many of us are rushing around as it is, sometimes it’s hard to find the creativity and the time to make something different.
2 cups shredded chicken (about 2 chicken breasts)
1 (12 oz.) can medium enchilada sauce
2 cups low sodium chicken broth
1 cup salsa
1 cup frozen mixed veggies (I used a carrot, pea and green bean mix)
1 cup shredded cheddar cheese
1 cup tortilla chips
1 avocado, diced
1. In a medium-sized pot combine the chicken, enchilada sauce, chicken broth, salsa and frozen vegetables in the pot. Bring it to a boil. Then reduce the heat and let it simmer for about 10 minutes, or until all of the veggies are hot.
2. Now pull out 4 big bowls, I like the shallow ones for hearty soups and stews. Place at the bottom of each bowl a handful of tortilla chips that you have crushed in your hand and 1/4 of the avocado. Top with a couple of ladles of soup, then a big handful of cheese and squeeze a quarter of a lime in each bowl. Dig in!