CHICKEN TORTILLA SOUP (Adapted from Genius Kitchen)

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use rotisserie from the deli)
2 anaheim chiles, diced
1 jalapeno pepper, diced
1⁄2 cup diced onion
3 -4 large tomatoes, diced
2 garlic cloves, minced
2 TBSP minced cilantro
1 TBSP chili powder
2 tsp  cumin
2 tsp  pepper
1 tsp  salt
2 tsp  Tabasco sauce

Put everything in a crock pot, and let it cook on high for 5-6 hours.
Serve with garnishes (see below), and give it a squeeze of lime!
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 so that the flavors mix together.

GARNISH OPTIONS:1 cup shredded cheddar cheese
1 avocado, chopped
1⁄4cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

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