Em's Easy Tortilla Soup

• 4 cups chicken, cooked and shredded
• 6 cups chicken stock
• 12 large onions or 1 small onion, diced
• 2 (10 ounce) cans rotel
• 15 ounces tomato sauce
• 15 ounces diced tomatoes
• 14 cup cilantro, chopped
• 12-1 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 12 tablespoons chili powder
• 2 teaspoons black pepper
• 2 teaspoons cumin
• 1 teaspoon salt (or to taste)
• monterey jack cheese
• avocado
• lime wedge
• tortilla chips
• pickled jalapeno pepper
• sour cream

1. Roast the jalapeno in the microwave for 1 1/2-2 mins or until wrinkled and soft.
2. To make it less spicy you can seed and devein before you dice it.
3. Stovetop method:.
4. Throw everything (except garnish) into a soup pot, cover and turn on Med-low.
5. Cook, stirring occasionally for 1-3 hours.
6. The longer if cooks the yummier it gets.
7. Crockpot method:.
8. Throw everything (except garnish) in a crockpot.
9. Cook on low for 8-10hrs or on high for 5-6hrs.
10. Serve with garnish.

chicken, chicken stock, onions, tomato sauce, tomatoes, cilantro, jalapeno, garlic, corn tortillas, hot sauce, habanero sauce, chili powder, black pepper, cumin, salt, cheese, avocado, lime wedge, tortilla chips, jalapeno pepper, sour cream

Taken from www.food.com/recipe/ems-easy-tortilla-soup-475945 (may not work)