Em's Easy Tortilla Soup

Prep Time: 15 Minutes

Cook Time: 165 Minutes

Ready In: 180 Minutes

Servings: 8

This soup can be made on the stovetop or in a crock pot. I've included directions for both. You can use rotisserie chicken to make it even simpler.

Ingredients:

4 cups chicken, cooked and shredded

6 cups chicken stock

1/2 large onions or 1 small onion, diced

2 (10 ounce) cans rotel

15 ounces tomato sauce

15 ounces diced tomatoes

1/4 cup cilantro, chopped

1/2-1 jalapeno, roasted and chopped

3 -4 garlic cloves, minced

6 corn tortillas, ripped into small pieces

1 teaspoon tapatio or chalula hot sauce

1 teaspoon habanero sauce (omit for milder soup)

1 1/2 tablespoons chili powder

2 teaspoons black pepper

2 teaspoons cumin

1 teaspoon salt (or to taste)

monterey jack cheese

avocado

lime wedge

tortilla chips

pickled jalapeno pepper

sour cream

Directions:

1. Roast the jalapeno in the microwave for 1 1/2-2 mins or until wrinkled and soft. To make it less spicy you can seed and devein before you dice it.
2. Stovetop method:.
3. Throw everything (except garnish) into a soup pot, cover and turn on Med-low.
4. Cook, stirring occasionally for 1-3 hours.
5. The longer if cooks the yummier it gets.
6. Crockpot method:.
7. Throw everything (except garnish) in a crockpot.
8. Cook on low for 8-10hrs or on high for 5-6hrs.
9. Serve with garnish.

By RecipeOfHealth.com