16 oz can of tomatoes
1 medium onion, cut up
2 cloves of garlic
4 tbsp snipped cilantro
1/2 tsp sugar
8 cups chicken broth
1.5 lbs chicken, cut up
2 or 3 chipotle peppers and a little adobo sauce
Shredded Monterey Jack cheese
Avocados, cut up
Tortilla chips
Sour cream
Directions
In a blender, combined undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend until nearly smooth (side note: I like to double this portion of the recipe to make an awesome salsa!). Put mixture into a large pot with chicken broth, cubed chicken and chipotle peppers (with a little adobo sauce, depending on how hot you want it). Bring to boiling; cover and simmer for 20 minutes.
Put crushed tortilla chips in a bowl with cheese, avocados, and sour cream. Ladle soup over, serve immediately. Makes 8 - 10 servings.
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