Tortilla Soup (using a jar of Chile paste)

By á-47

Ingredients

• 1 onion, finely chopped
• 1 Tbsp. olive oil
• 3 cloves garlic, crushed
• 1 jalapeno, seeded and chopped
• 1 (16 oz) can diced tomatoes, undrained
• 2 Tbsp. tomato paste
• 2 green chiles, roasted and chopped
• 2 tea. cumin
• 1/4 tea. cayenne
• 1 Tbsp. cornmeal
• 2 1/2 cups chicken stock
• 2 cups red chile sauce
• 2 boneless chicken breasts

Preparation

Step 1

Saute onions in a skillet with the olive oil. In the slow cooker, combine all ingredients.

Cover and cook on low for 5-6 hours.

Remove chicken, shred with a fork, and return to the slow cooker. Cover and cook on low until soup is thoroughly heated.