Chicken Tortilla Soup

serves 8

A bit of Southwestern spice flavors this warm and hearty soup. Make sure to serve some condiments on the side for everyone to make their own special bowl.

Ingredients

• 2 tablespoons vegetable oil
• 1 red bell pepper, seeded and coarsely chopped
• 1 green bell pepper, seeded and coarsely chopped
• 1 yellow bell pepper, seeded and coarsely chopped
• 2 medium sweet onions, such as Vidalia, thinly sliced
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• ¼ cup gold tequila (optional)
• One 14- to 15-ounce can chopped tomatoes, drained
• 4 cups chicken broth
• 3 cups shredded cooked chicken
• Salt and freshly ground black pepper
• Fried corn tortilla strips
• Grated Colby or Monterey Jack cheese for garnishing
• 1 bunch cilantro, stems removed, leaves chopped for garnishing
• Avocado Garnish (recipe follows)

Instructions

heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and sauté for about 2 minutes, until softened.

add the garlic, chili powder, and cumin and cook for another 2 minutes. Add the tequila (if using) to the pan and cook until it is almost evaporated.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the tomatoes, broth, and chicken.

cover the slow cooker and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Season with salt and pepper.

place the tortilla strips in bowls, ladle in the soup, and top with the cheese, cilantro, and the avocado garnish.

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AVOCADO GARNISH

• 1 ripe Hass avocado, peeled, seeded, and chopped
• ½ cup fresh corn kernels or defrosted frozen corn
• ¼ cup chopped green onions
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• combine all the ingredients in a small bowl. Cover with plastic wrap and refrigerate for up to 4 hours or serve immediately.
• makes 1 cup