Tortilla Soup
- 6 fresh Anaheim or poblano peppers
- 1 (28-oz.) can whole plum tomatoes, crushed
- 12 skinned and boned chicken thighs, trimmed
- 2 (32-oz.) containers Mexican tortilla soup broth
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon kosher salt
- Garnishes: crisp tortilla strips, queso fresco, sliced avocado, cilantro, lime wedges
- Preheat oven to 500u0b0. Place peppers in a single layer on an aluminum foil-lined baking sheet, and bake 10 minutes on each side or until peppers are blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers, and place in a 6-qt. slow cooker.
- Add tomatoes and next 5 ingredients. Cover and cook on LOW 6 to 7 hours. Skim fat from top of soup. Remove chicken, using a slotted spoon, and shred. Return chicken to soup, and add salt to taste.
- Note: We tested with Swanson 100% Natural Mexican Tortilla Flavor Infused Broth.
fresh anaheim, tomatoes, chicken, containers, ground cumin, paprika, kosher salt, tortilla strips
Taken from www.myrecipes.com/recipe/tortilla-soup-21 (may not work)