Chicken Tortilla Soup

Can be made in a crockpot or on the stovetop. Don’t skip the granishes! It’s also well worth it to try and find chipotle peppers in adobe. They give this soup a depth and smokiness it wouldn’t have otherwise. Once I have a craving for this, I have to have it! And after you’ve had a bite, you’ll understand why.

ingredients

Soup:
1 (46 oz.) can chicken broth
1 (15 oz.) can tomato sauce (preferably Muir Glen or Red Pack)
1 (15 oz.) can diced tomatoes (preferably Muir Glen or Red Pack)
3 c. shredded cooked chicken (use rotisserie chicken from the deli)
1 jalapeno, diced, seeds discarded
1 medium onion, diced
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tbsp. cilantro, minced
1 tbsp. chili powder
2 tsp. cumin
2 tsp. ground black pepper
1 tsp. salt
2 tsp. Tabasco or any hot sauce
1 chipotle pepper in adobo for simmering, in tact
Squeeze of lime
Garnish:
1 c. shredded cheddar cheese or a “Mexican” blend of Monterey, cheddar, etc.
1 avocado, chopped
1/4 c. cilantro leaves, chopped
1 lime, cut into wedges
2 c. tortilla chips, either added to the side whole or crushed on top

directions

1
If using a crockpot, throw everything except the garnishes and lime into the crockpot and let it cook on high for 5-6 hours. Add a few squeezes of lime at the end and stir. Spoon into bowls and add garnishes.
2
If using the stovetop, saute the garlic and onion in 2 tbsp. olive oil in a large soup pot before adding the remaining ingredients, with the exception of the lime. Bring to a boil, then reduce to medium and simmer for at least an hour. Add a few squeezes of lime at the end and stir. Spoon into bowls and add garnishes.

notes

The chipotle in adobo isn't necessary, but it completely changes the taste of this dish. They can usually be found in small cans in the Mexican section of a grocery store. Keep it in tact and throw in for simmering, then remove.

Source: Vanessa