Chicken Tortilla Soup
Chicken Tortilla Soup
ingredients
4 cups chicken broth
1 15oz can tomato sauce
1 15oz can diced tomatoes
3 cups shredded cooked chicken
2 jalapeno peppers, diced
1/2 cup diced onion
3 - 4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons fresh cilantro, minced
1 Tbsp. chili powder
1 tsp. cumin
2 tsp. pepper
1 tsp. salt
2 teaspoons Tabasco or other hot pepper sauce (or try Chipotle flavour)
Optional: I small can kernel corn
Optional: I small can black beans
For Garnish:
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
4-6 Flour Tortillas, for tortilla strips (*instructions below)
Optional: Dollop of sour cream
method
To make in a slow cooker:
Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
Dress with garnishes and give it a squeeze of lime.
To make in a Dutch oven:
Saute the garlic and onion in 2 Tbsp. of olive oil before adding the remaining ingredients. Simmer for at least an hour so that the flavours mix together. Dress with garnishes and give it a squeeze of lime.
* To make Tortilla Strips:
Cut tortillas into 1/2 inch wide strips. Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or baste them with a little melted butter. Season with salt and pepper and place them in a 375° F. oven. Bake until golden and crisp (about 10 minutes), turning strips halfway through baking.
http://www.fortysomething.ca/2008/09/chicken_tortilla_soup.php