Tortillia Soup

• 25 oz crushed tomatoes
• 15 oz fire roasted tomatoes
• 4 oz canned chopped green chile peppers
• 2 habanero, chopped
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 3 cups chicken or turkey broth
• 2 cups shredded chicken or turkey
• 1 1/3 cup fresh or frozen fire roasted corn
• 1 teaspoon cumin
• 1 teaspoon hot Mexican chili powder
• 1 teaspoon ground chipotle
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• to serve:
• 6 corn tortillas, cut in half
• avocado, sliced
• shredded cheese
• lime wedges

1. Slow cooker instructions:
2. Place the spices, tomatoes, broth, garlic, onion and peppers in the slow cooker. Cover, and cook on low for about 6 hours. After 6 hours, add the corn and turkey. Cover and cook for an additional 45 to 60 minutes.
3. Stovetop instructions:
4. In a large pot, saute the onions, garlic and habanero in a tablespoon of canola oil. Add the tomatoes and spices. Cook to a near boil then add the corn and turkey and reduce heat. Cook through.
5. To serve:
6. Slice the tortillas into 1/4 inch strips. Fry in a shallow skillet until crisp and golden. Drain on paper towel lined plates. Ladle the soup into bowls, then sprinkle with cheese, avocado, tortilla strips and serve with lime

tomatoes, tomatoes, green chile peppers, habanero, garlic, onion, chicken, chicken, corn, cumin, chili powder, ground chipotle, salt, paprika, black pepper, corn tortillas, avocado, cheese, lime wedges

Taken from www.epicurious.com/recipes/member/views/tortillia-soup-50016703 (may not work)