Chicken Tortilla Soup from Peter Maxwell
Equipment
Ingredients
- 46 oz can chicken broth
- 15 oz can tomato sauce
- 15 oz can diced tomatoes
- 3 cups cooked chicken – shredded
- 2 Anaheim chilies – diced
- 1 jalapeno pepper – diced
- ½ cup diced onion
- 3 large tomatoes – diced
- 2 garlic cloves – minced
- 2 tbsp cilantro – minced
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp pepper
- 1 tsp salt
- 2 tsp Tabasco sauce
- ½ teaspoon chipotle pepper
Garnish
- 1 cup shredded cheddar cheese
- 1 avocado – chopped
- ¼ cup cilantro pulled from stem
- 1 lime – cut into wedges
- 2 cups crushed tortilla chips
Instructions
Add to slow cooker:
- Chicken broth
- Chicken
- Tomato sauce
- Chilies
- Peppers
- Onions
- Tomatoes
- Garlic
- Cilantro
- Chili powder
- Cumin
- Salt & pepper
- Tabasco
- Cook 5-6 hours
- Serve with garnishes
- Give it a squeeze of lime
Notes / Tips / Wine Advice:
Variation
70-Minute Version:If you are not using a crock pot, sauté 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.
