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Chicken Tortilla Soup from Peter Maxwell

Portions:6
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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.
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Course Chicken / Crockpot / Slow cooker / One Pot Dinner / Soup / Torttilla