Use a Rotisserie Chicken for the Meat and use the bones to make your own Chicken Broth
Chicken Sopa Seca
Heat 2 of the Tb of Olive Oil in a skillet over Medium heat and cook the pasta until toasted. Move to a holding plate
Add the last Tb of Oil and turn the heat up to Medium-High. Cook the Onion and Garlic until tender. About 7 minutes
Add the Coriander and cook for another Minute
Pour in the Chicken Stock, Diced Tomatoes, Chipolte, Oregano, Salt and Pepper. Bring to a boil then allow to simmer for 10 minutes
Stir in the Chicken and Pasta to combine then move to a 2-qt baking dish. Cover with the shredded Cheese and bake for 20 minutes at 375.
Serve with a dollop of Sour Cream, Avocado slices and shredded lettuce