THE BEST Chicken Tortilla Soup recipe!
Ingredients
- 1 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
- Place everything except the garnishes in the crock pot and cook on high for 5-6 hours.
- Ladle into serving bowls, let everyone garnish as they choose, and add a good squeeze of lime!
- 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.
- Simmer on medium-ish heat for at least an hour or two so that the flavors combine.
Nutrition
Serving: 6g