Categories  

                

Slow Cooker, Soups and Stews


1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use 1 rotisserie from the deli)
2-3 anaheim chilies, diced
1 jalapeno pepper, diced (more if you like it spicy)
1/2-1 cup diced onion
3 -4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the chipotle flavor)
1/2 teaspoon chipotle pepper (optional)

Garnish
1 cup shredded cheddar cheese
creme/sour cream
1 Avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

For crock pot throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.

For stovetop, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients. Simmer for at least an hour so that the flavors mix together, stirring occasionally.

Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!

Excellent