Tortilla Soup

If you're going to make one soup recipe from this blog, this is the one I suggest. This tortilla soup turned out perfectly! Just the right amount of spicy, just the right amount of well...just about everything. I give it an A++, and I'm a harsh judge. The last chili I made, for example, was awarded a B.

So, grab a jar of your favorite salsa and a bag of your favorite tortilla chips, and throw this one together...


Tortilla Soup

• 1 teaspooon oil
• 2 tomatoes, chopped
• 1 onion, minced
• 2 jalapeno chiles, seeded and minced
• 5 garlic cloves, minced
• 4 teaspoons minced canned chipotle chili in adobo sauce
• 1 tablespoon tomato paste
• 8 cups chicken broth
• 1.5 pounds chicken thighs
• Salt and pepper
• Avocado
• Tortilla chips
• Shredded cheese
• Sour cream

Heat the oil in a skillet and add tomato, onion, and half of jalepenos. Cook for ten minutes. Stir in the garlic, 1 tablespoon chipotles, and tomato paste and cook for one minute. Stir in one cup broth and transfer to slow cooker.

Stir in the remaining broth. Season chicken with salt and pepper and add to slow cooker. Cover and cook 6 hours on low.

Transfer chicken to a cutting board and shred with a fork. Stir the shredded chicken back into the soup with teh remaining jalepenos and chipotles. Let sit for about five minutes and serve warm with your crushed tortilla chips, cheese, sour cream, and avocado.