Ingredients

• 1 onion, finely chopped
• 1 tablespoon olive oil
• 3 cloves garic, crushed
• 1 jalapeno, seeded and chopped
• 1 (16-ounce) can diced tomatoes, undrained
• 2 tablespoons tomatoe paste
• 2 green chilies, roasted and chopped
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne
• 1tablespoon cornmeal
• 2 1/2 cup chicken stock
• 2 cups red chili sauce
• 2 boneless chicken breasts
• 1 avocado, pitted, peeled, and diced
• 2 limes
• Cilantro
• Monterey jack cheese, shredded
• Tortilla chips

Directions

1. Saute the onions in a skillet with the olive oil

2. In the slow cooker, combine the sauteed onions, garlic, jalapeno, diced tomatoes, tomato paste, chiles, cumin, cayenne, cornmeal, chicken stock, red chile sauce, and chicken breasts

3. Cover and cook on low for 5 to 6 hours

4. Remove chicken, shred with a fork, and return to the slow cooker

5. Add avocado, cover and cook on low until soup is thoroughly heated

6. Spoon soup into individual serving bowls and garnish with lime juice, cilantro, cheese, and tortillas

Email to a friend | Print this recipe | Back