Ingredients
10
10 servings
- •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
- •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
Instructions
- Heat oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until browned and tender, about 5 minutes. Stir in chicken broth and canned tomatoes, then add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeño pepper, cumin, chili powder, and black pepper into the pot. Stir in chicken. Bring to a boil, then reduce the heat to medium and simmer until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; squeeze a lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado, and cilantro.
Nutritional Facts
Per 10 servings
- Calories: 562
- Carbohydrate: 28g
- Fat: 36g
- Fiber: 4g
- Protein: 33g
- Sugar: 5g
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