Tortilla Soup

By jbrockel

Ingredients

• 1 onion, finely chopped
• 1 tablespoon olive oil
• 1 jalapeno, seeded and chopped
• 1 (16 ounce)can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 green chiles, roasted and chopped
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne
• 1 tablespoon cornmeal
• 2 1/2 cups chicken stock
• 2 cups red chile sauce
• 2 boneless chicken breasts
• 1 avocado, pitted, pealed and diced
• 2 limes
• cilantro
• monterey jack cheese, shredded
• tortilla chips

Preparation

Step 1

Saute the onions in a skillet with olive oil. In slow cooker combine sauteed onions, garlic, jalapeno, diced tomatoes, tomato paste, chiles, cumin, cayenne, cornmeal, chicken stock, red chile sauce and chicken breasts. Cover and cook on low for 5 to 6 hours. Remove chicken, shred with fork and return to the slow cooker. Add avicado, cover and cook on low until soup is thoroughly heated. Spoon soup into individual serving bowls and garnish with lime juice, cilantro cheese and tortillas.