This recipe is out of Rocco DiSpirito's cookbook Now Eat This. I have modified it quite a bit to my liking, but the concept is the same. You can control the level of spice by choosing what salsa to add. You can also skip the adobo chilis. This recipe can be made using chicken, turkey (leftover from Thanksgiving, perhaps?), or black beans.
32 oz of chicken or vegetable broth
1 1/2 cups of shredded chicken, turkey or a can of black beans (meat can be from a rotisserie chicken, cooked boneless skinless chicken breasts, leftover turkey)
1 cup of salsa, spice level of your choice (I recommend a nicer salsa--not the Tostitos brand)
2 minced adobo chilis in adobo sauce
1 can of fire roasted tomatoes
1 can of corn
1 green pepper (optional)
1 red pepper (optional)
bunch of fresh cilantro
plain greek yogurt or sour cream
shredded cheddar cheese
tortillas cut into narrow strips about three inches long
1) Add broth, tomatoes, chilies, peppers, corn and salsa into a large pot. Bring to a boil, and turn down to medium low heat. Add meat or beans and simmer for about 8 minutes.
2) Serve in soup bowls and top with fresh cilantro, yogurt, tortilla strips and shredded cheddar cheese.
-I often make chicken stock out of a fryer and then shred and freeze the meat to use later in soups
-You can fry the tortillas in vegetable oil to make them crispy and then put them in the soup. I skipped that step in favor of time.
-Use avocado instead of the yogurt or sour cream.