Ready in 40 minutes
I have become a big fan of using rotisserie chicken from the grocery deli in recipes. What a timesaver -- and you can't beat the flavor. Here's one of my family's favorites. You can mix-n-match the veggies - I use what I find in the freezer. So, you could also call this my "use up the frozen veggies" soup! :)
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Remove skin from chicken, debone and tear into pieces. Toss the torn chicken in a large bowl with the chipotle seasoning and 2 tablespoons of the taco seasoning. Set aside. In a dutch oven on medium heat, put all the frozen vegetables and pasta; cover with the broth and water. Stir in cumin and remaining taco seasoning. Heat to barely boiling, uncovered. Add chicken pieces, heat to simmering, turn heat to low. Add salt to taste and more taco seasoning to taste, simmer 10 minutes.
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KSFrogge 3 years agoI typically use a frozen veggie/pasta blend for this soup, although I've used many different frozen vegetables with the regular cooked pasta. I don't use a lot of spice because I have little kids eating it, but I'm sure it would be great with some bolder spices, also. Great with french bread! [I posted this recipe.]