There are a few soups that I have made consistently in my eleven years of marriage because my husband, and now both kids, really love them. This is one of those soups. Don’t skip the lime juice over the top, that is what makes this dish.
Anaheim chilies are abundant this time of year. If you don’t wish to use canned chilies, buy plenty, roast and peel if desired, then saute them until tender and freeze them in ice cube trays. You can then pop out two or three cubes for each recipe you have calling for a can of chopped green chilies.
Hands-on: 25 min
Hands-off: 8 hours
Shredded, cooked chicken, optional
1 (15 ounce) can whole peeled tomatoes, mashed
1 onion, diced
1 Anaheim chili or 1 (4 ounce) can chopped green chile peppers
2 cloves garlic, pressed
4 cups chicken stock
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
7 corn tortillas
oil
Place chicken, tomatoes, onion, green chiles, and garlic into a slow cooker. Pour in stock and season with spices. Cover, and cook on Low for 6-8 hours.
Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake until crisp, about 10 minutes. To serve, sprinkle tortilla strips over soup.
Garnish with grated cheese, sour cream, avocado and lime juice.
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