Em's Easy Tortilla Soup

Submitted by Chef Emstar

"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."

 

• Ready In: 3hrs 15mins
• Ingredients: 22
• Serves: 8

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)

• Garnish (as many or as few as you like)

• monterey jack cheese
• avocado
• lime wedge
• tortilla chips
• pickled jalapeno pepper
• sour cream

directions

1. Roast the jalapeno in the microwave for 1 ½-2 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.