- 6
Ingredients
- 1 (46 ounce) cans chicken broth
- 1 (15 ounce) cans tomato sauce
- 1 (15 ounce) cans diced tomatoes
- 3 cups cooked chicken, shredded (I use rotisserie from the deli)
- 2 anaheim chilies, diced
- 1 jalapeno pepper, diced
- 1/2 cup diced onion
- 3 -4 large tomatoes, diced
- 2 garlic cloves, minced
- 2 tablespoons minced cilantro
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1 teaspoon salt
- 2 teaspoons Tabasco sauce (I use the chipotle flavor)
- 1/2 teaspoon chipotle pepper
- Garnish
- 1 cup shredded cheddar cheese
- 1 avocado, chopped
- 1/4 cup cilantro, pulled from stem
- 1 lime, cut into wedges
- 2 cups crushed tortilla chips
Preparation
Step 1
Prep Time: 15 mins
Total Time: 6 1/4 hrs
1. Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
2. Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
3. Enjoy!
4. If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
5. Simmer for at least an hour so that the flavors mix together
UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...