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  • 1 can (15-ounce) fire-roasted tomatoes, undrained
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 1 clove garlic
  • 2 tablespoons chopped cilantro
  • 3 cups shredded rotisserie chicken
  • Tortilla chips


  1. Place fire-roasted tomatoes, onion, chicken broth, garlic  and cilantro in a blender. Puree. Pour into a large saucepan. Add chicken. Bring to a boil; reduce heat and simmer 20 minutes. Garnish with tortilla chips.

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The recipe was originally published as Quick Tortilla Soup on

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