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Ingredients

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

Nutrition Info

561.6 calories carbohydrate: 28.3 g cholesterol: 109.6 mg fat: 35.5 g fiber: 3.7 g protein: 33.3 g saturatedFat: 12.6 g servingSize: - sodium: 1074.6 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic, cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil, reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
Ladle soup into serving bowls, twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

10 servings

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.