The Best Chicken Tortilla Soup

By Shawn

Ingredients

• Garnishes:
• 1 (46 ounce) cans chicken broth
• 1 (15 ounce) cans tomato sauce
• 1 (15 ounce) cans diced tomatoes
• 1-2 corn tortillas, cut into strips
• 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 chipotle chiles, minced
• 1 lime
• 3 cups cooked chicken, shredded or chopped
• 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

Details

Servings 6
Adapted from food.com

Preparation

Step 1

1. Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
2. Purée the soup with a hand blender if necessary, but leave it on the chunky side.
3. Squeeze lime juice into the soup.
4. Add chicken
5. Dress with garnishes
6. If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients. Simmer for at least an hour.