1 Rotisserie Chicken shredded
1 can of corn
1 can kidney beans
2 cans Rotel diced tomato with green chiles
32 oz chicken stock or broth
2-4 tbs ranch powder
2-4 tbs taco seasoning
Salt to taste
8-10 corn tortillas
2 tablespoons olive oil
1 ½ teaspoons taco seasoning
1 ½ teaspoons seasoning salt
Shred your entire rotisserie chicken and put it in a pot.
Add your corn, kidney beans, rotel, chicken stock, ranch powder, taco seasoning and salt to pot.
Bring to boil. Once soup is boiling bring to a simmer for 2-4 hours.
Cut tortillas into long skinny strips. Throw in a bowl with olive oil, taco seasoning, and seasoning salt. Mix until ingredients are completely combined. Put half of mixture into an air fryer at 330 degrees F for 8-10 minutes. Once golden crispy, set aside and repeat with other half of mixture.
Top Soup with tortilla strips and cheese. Serve hot.