Chicken Tortilla Soup

Ingredients

  • (46 ounce) can low sodium chicken broth

  • 1 (15 ounce) can organic tomato sauce, or enchilada sauce (I prefer the enchilada)

  • 1 (15 ounce) can organic diced tomatoes

  • 4 cups cooked chicken, shredded (I used rotisserie from the Whole Foods deli)

  • 1-3 anahiem chili’s, diced (depending on heat preferences)

  • 1-2 small jalapeno peppers, seeded & diced

  • 1 cup diced yellow onion

  • 4-6 large fresh tomatoes, diced

  • 2 garlic cloves, minced

  • 4 Tbsp minced fresh cilantro

  • 1 Tbsp chili powder

  • 3 tsp cumin powder

  • 2 tsp freshly ground pepper

  • 1 tsp sea salt

  • 2 tsp Chipotle Tabasco sauce


Garnish Suggestions:

  • avocado, diced

  • green onion, chopped

  • fresh cherry tomatoes, halved

  • cilantro leaves

  • lime wedges

  • crushed non-gmo blue tortilla chips


Instructions

  1. Place everything except the garnishes in the crock pot and cook on high for 5-6 hours.

  2. Ladle into serving bowls, let everyone garnish as they choose, and add a good squeeze of lime!

  3. If you are not using a crock pot, sauté the garlic and onion in 1 Tbsp olive oil in hot stock pot, before adding the remaining ingredients.

  4. Simmer on medium-ish heat for at least an hour or two so that the flavors combine