CHICKEN TORTILLA SOUP

This simple one-pot supper can be made in less than an hour. Using a rotisserie chicken from the grocery store helps cut down on prep work, while throwing in fire-roasted tomatoes and chargrilled whole wheat tortillas adds a great smoky flavor. Offer your favorite toppings, such as sour cream, avocado, lime zest, queso fresco, and even pomegranate arils so guests can customize their own bowls of soup.

2 tablespoons vegetable oil

1 cup diced onion

¼ cup diced red bell pepper

¼ cup diced green bell pepper

3 cloves garlic, minced

2 jalapeño peppers, finely diced

1 teaspoon ground cumin

½ teaspoon salt

5 cups low-sodium chicken broth

1 cup water, plus additional for cornmeal

1 (14.5-ounce) can fire-roasted diced tomatoes

1 (14.5-ounce) can black beans, rinsed and drained

1 rotisserie chicken, meat removed and shredded

3 tablespoons cornmeal

Juice of 2 limes, plus wedges for garnish

½ cup roughly chopped fresh cilantro leaves

Salt and freshly ground black pepper

5 (8-inch) flour tortillas (I like to use whole wheat), charred or grilled, cut into thin strips

Optional assorted toppings: lime wedges and zest, avocado, queso fresco, grilled tortilla strips or tortilla chips, sour cream, pomegranate arils

Makes 6 servings

1. In a large pot or Dutch oven heat the vegetable oil over medium heat. Add the onions and red and green peppers, and cook for 2 minutes. Once the onions and peppers have softened, add the garlic, jalapeños, cumin, and salt, and cook for another minute.

2. Pour the chicken broth, water, tomatoes, and beans into the pot, and bring to a boil. Once at a boil, lower the heat to simmer, and add the shredded chicken. Cook for 20 to 25 minutes.

3. In a small bowl mix the cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes.

4. Add the lime juice and fresh cilantro to the pot, and season with salt and pepper to taste. Add the tortilla strips to the soup 5 to 10 minutes before serving.

5. Ladle the soup into serving bowls, and top with desired garnishes—a lime wedge, lime zest, avocado slices, cheese, tortilla chips, sour cream, and pomegranate arils.

MAKE IT AHEAD: Except for the tortilla strips, this soup can be made a day in advance. Make the soup, allow it to cool completely, and refrigerate it in an airtight container. When you are ready to serve, return it to medium heat, stirring frequently until the soup is hot. Add in the charred flour tortilla strips 5 to 10 minutes before serving.