Mexican Chicken Soup
2 tablespoons extra-virgin olive oil
2 medium white onions, roughly chopped
2 Anaheim chilies, seeded & roughly chopped
2 garlic cloves, minced
2 jalapenos, seeded and diced
2 cans diced tomatoes with jalapenos
Taco Seasoning, Chalula Original Seasoning, Garlic & Herb Seasoning (Sam’s Club)
8 c. Chicken Stock (I use Knorr Chicken Bouillon powder)
Salt and freshly ground black pepper
1 rotisserie chicken, diced up with skin removed
Crumbled tortilla chips
Avocados, diced, optional
Shredded cheddar cheese, optional
Sour cream, optional
Lime wedges, optional
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, anaheims & jalapenos, and tomatoes; Season with salt/pepper & seasonings. Cook, stirring for 20 minutes until the vegetables are cooked down and pulpy. Pour in the stock, add chicken and simmer for 20 minutes.
Ladle the hot soup into 4 soup bowls. Top with cheese, dollop of sour cream, the diced avocado and tortilla chips. Serve with lime wedges.
Matt LOVED this soup. It was even better the next day for lunch.