Chicken Taco Soup with Bell Pepper, Cheese & Tortilla Chips

Directions

1. Wash, dry, trim, and dice celery; place it in a medium bowl.
2. Wash, dry, trim, and seed bell pepper; small dice and add to the bowl with the celery.
3. Preheat a medium saucepan over medium heat.
4. Peel, halve, and dice the yellow onion; add to the bowl with the vegetables.
5. When the pan is hot, swirl in a little extra virgin olive oil and cook the veggies, stirring occasionally, until they start to soften, about 4–5 minutes.
6. Remove the meat from the rotisserie chicken skin and bones and shred it into bite-sized pieces.
7. To the pan, add the shredded chicken, 16 fl oz broth, 1 can diced tomatoes, and 22 ½ ml taco seasoning; stir to combine.
8. Bring to a boil over high heat, then reduce to a simmer and cook until the flavors come together, about 5 minutes. Remove from heat.
9. Ladle the soup into bowls and sprinkle with shredded cheese; top with tortilla chips just before serving.
10. Season to taste with a pinch of salt or garlic powder if desired and serve.