A bit of Southwestern flavors this warm and hearty soup. Make sure to serve some condiments on the side for everyone to make their own special bowl.
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CHICKEN TORTILLA SOUP
2 TBSP vegetable oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 yellow bell pepper, seeded and coarsely chopped
2 medium sweet onions, such as Vidalia, thinly sliced
4 cloves garlic, chopped
2 TBSP chili powder
2 TSP ground cumin
¼ cup gold tequila (optional)
One 14-15 oz can chopped tomatoes, drained
4 cups chicken broth
3 cups shredded cooked chicken
Fried corn tortilla strips
Grated Colby or Monterey Jack cheese
1 bunch cilantro, stems removed, leaves chopped for garnishing
Avocado Garnish (recipe follows)
- Heat the oil in a large skillet over medium high heat. Add the peppers and onions and sauté for about 2 minutes, until softened.
- Add the garlic, chili powder, and cumin and cook for another 2 minutes. Add the tequila to the pan and cook until it is almost evaporated. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the tomatoes, broth, and chicken.
- Cover the slow cooker and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Season with salt and pepper.
- Place tortilla strips in bowls, ladle in soup, and top with cheese and the avocado garnish.
Makes: 1 cup
1 ripe Hass avocado, peeled, seeded, and chopped
½ cup fresh corn kernels or defrosted frozen corn
¼ cup chopped green onions
2 TBSP fresh lime juice
2 TBSP chopped fresh cilantro
Combine all the ingredients in a small bowl. Cover with plastic wrap and refrigerate for up to 4 hours or serve immediately.