I sliced up a couple of flour tortillas and made little chips to put in the soup for my family. They were easy, just spray with olive oil spray, crushed red pepper, cumin, and seasoned salt.
For the soup:
2 tbsp olive oil
2 jalepeno peppers
1 pablano (or omit this for an extra jalepeno)
7 small sweet peppers or 2 red/orange/yellow bell peppers
7 cloves of garlic
1 can fire roasted tomatoes
1 cup (or one whole bunch) cilantro
1.5 tsp cumin
1 tsp chili powder
1 tsp coriander
juice of 2 limes
2-3 large chicken breasts (about 1.5-2 lbs meat when cooked)
8 cups chicken broth
cilantro, avocado, lime for garnish
I prefer to simmer my chicken in a crockpot all day before shredding for the soup. I simmer in water, cumin, and crushed red pepper flakes.
When you're ready to create your soup, your chicken should already be cooked and shredded.
Prep Time: 45 minutes
Cook Time: 45 minutes
In your soup pot, sauté the diced onions, peppers, and garlic in the olive oil until the onions are translucent and the peppers are tender.
Add the chicken broth, spices, diced cilantro, tomatoes, lime juice, and chicken. Simmer for about 30-45 minutes to allow all the flavors to mix and steep.
Top with sliced avocado, tortilla chips, fresh tomato slices, hot sauce, lime slices, pepper slices... pour over rice, add in noodles if you wish. This is a great soup that is so versatile!