THE BEST CHICKEN TORTILLA SOUP

THE BEST CHICKEN TORTILLA SOUP

1 (46-oz) can chicken broth
1 (15-oz) can tomato sauce
1 (15-oz) can diced tomatoes
3 cups shredded cooked chicken (use a rotisserie from the deli)
2 Anaheim chilies, diced
1 jalapeno pepper, diced
½ cup diced onion
3-4 large tomatoes, diced
2 garlic cloves, diced
Minced cilantro
1 Tbsp. chili powder
2 tsp. cumin
2 tsp. pepper
1 tsp. salt
2 tsp. Tabasco sauce
½ tsp. chipotle peppers (optional)

GARNISH:
1 cup shredded Cheddar cheese
1 avocado, chopped
¼ cup cilantro, pulled from the stem
1 lime cut in wedges
2 cups crushed tortilla chips

Throw everything except the garnish in your crock-pot and let it cook on HIGH for 5-6 hours.
Dress the garnishes and give it a squeeze of lime (a must) and your good to go!
Enjoy!

If you are not using a crock-pot, sauté the garlic and onion in 2 Tbsp. olive oil before adding the remaining ingredients.
Simmer for at least an hour so that the flavors mix together.

Yield: 6 servings.