INGREDIENTS

  • 1 lb chicken , poached and shredded
  • 1/4 cup poblano peppers, seeded & diced
  • 1/4 cup jalapeno peppers, seeded & diced
  • 1/4 cup serrano peppers, seeded & diced
  • 1 cup onions , peeled & diced
  • 1 green bell pepper , seeded & diced
  • 1 red bell pepper , seeded & diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/4 lb corn tortillas , torn in squares
  • 1 (14 1/2ounce)can crushed tomatoes , with liquid
  • 1 (14 1/2ounce)can diced tomatoes , with liquid
  • 1 (4ounce)can tomato paste
  • 1 teaspoon oregano
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons cayenne pepper
  • 1 teaspoon black pepper
  • 1/2 gallon chicken broth
  • 10 ounces frozen corn (optional)
  • 1/4 cup cilantro leaves
  • 1/2 teaspoon garlic salt (to taste)
  • 2 avocados (optional)
  • 1/4 cup cheddar cheese , Grated (optional)
  • 1/4 cup monterey jack cheese , Grated (optional)
  • 4 tortillas , sliced into 1/2-inch strips and baked until crispy (optional)
  • 4 ounces sour cream (optional)

DIRECTIONS

  1. In a skillet, saute peppers, onions, poblanos, garlic and tortillas in olive oil for 5 minutes.
  2. In 6 quart stock pot add the skillet contents, chicken broth, canned tomatoes and chicken.
  3. Cook until vegetables are soft, tortillas are dissolved and the soup is slightly thickened. (4 hours on low, 2 hours on high in my crock pot).
  4. Add cilantro and frozen corn and cook until corn is thawed (around 15 mins). You can also add water or chicken broth if the soup is too thick.
  5. Top with crisp fried tortilla strips, shredded cheese, sour cream and avocado slices (to me the garnish makes this soup, I never make it without).