- 1 tablespoon vegetable oil
- 1 white onion, diced
- 2 cloves garlic, diced
- 1 (32 ounce) can chicken broth
- 1 (14.5 ounce) can chicken broth
- 1 (15 ounce) can diced tomatoes
- 4 large fresh tomatoes, diced
- 2 Anaheim chile peppers, stemmed and seeded
- 1 jalapeno pepper, stemmed and seeded (optional)
- 2 tablespoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon ground black pepper
- 1 whole rotisserie chicken, torn into bite-sized pieces
- 1 lime, sliced into wedges
- 3 cups crushed corn chips
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package shredded Cheddar cheese
- 1 avocado - peeled, seeded, and sliced
- 3 sprigs cilantro, diced
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
05/15/2018
recipepes.com
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