The prep is actually really simple. You soften the veggies in a pot (I sometimes cheat and buy the pre-diced versions in the grocery store), then add dry spices to bring out their flavors. Pour in the chicken broth, canned tomatoes and corn tortillas, then let the mixture simmer until marries together and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken (rotisserie is fine) and garnish with cheese, sour cream and cilantro.
The best part of this recipe is that it all happens in one big pot. Less mess + less dishes = happy mama.
p.s. This soup relies on corn tortillas to thicken it. If they don’t disintegrate completely (some brands don’t), I just put my hand blender in for a second and it fixes everything.