Chicken Tortilla Soup
This easy-to-assemble tortilla soup recipe starring rotisserie chicken, tomatoes, chilis and spices will keep you warm and full.
Ingredients
Serves8
1 | Rotisserie chicken, from the deli, shredded |
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46 oz. can | Chicken broth |
2 oz. can | Tomato sauce |
15 oz. can | Diced tomatoes |
2 | Anahaim chilies, diced |
1 | Jalapeno pepper, diced |
1/2 cup | Onions, diced |
3 to 4 | Large tomatoes, diced |
2 | Cloves garlic, minced |
2 Tbsp. | Cilantro, minced |
1 Tbsp. | Chili powder |
2 tsp. | Cumin |
2 tsp. | Pepper |
1 tsp. | Salt |
2 tsp. | Tabasco® sauce |
1/2 tsp. | Chipotle pepper (optional) |
1 cup | Cheddar cheese, shredded |
1 | Avocado, chopped |
1/4 cup | Cilantro, chopped |
1 | Lime, cut into wedges |
2 cups | Crushed tortilla chips |
Directions
Throw everything except the garnishes in your crockpot and cook on high for 5-6 hours.
If not using a crockpot, sauté garlic and onion in 2 tablespoons olive oil before adding remaining ingredients. Simmer for at least an hour for the flavors mix together.
Dress with garnishes and give it a squeeze of lime.
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McIlhenny Company, Avery Island, LA 70513.