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SERVES: 4 | ACTIVE TIME: 15 MIN
INGREDIENTS
- 2 lb organic, skinless chick thighs
- 6 cloves garlic, chopped
- 1 large yellow onion, diced
- 4 corn tortillas, ripped into large pieces
- 4 Tbsp sauce from canned chipotle peppers in adobo sauce
- 4 cups chicken stock
- juice of 2 limes
Toppings:
- 1 bunch fresh cilantro
- salt to taste
- 1 avocado
- 4 Tbsp cotija cheese
- juice of 1/2 line (add more to taste)
PREPARATION
- Cook Soup: Put the chicken, onion, garlic, adobo sauce, lime juice & corn tortillas in slow cooker. Cover with broth. Cook on high for 4 hours or on low for 6-8 hours. Slow cookers are very forgiving so make it work for your schedule.
- When finished cooking, use tongs to remove chicken and set aside on large cuing board. Using immersion blender, blend remaining soup ingredients until smooth, or transfer contents to blender and blend.
- Taste & customize: If you want more spice, add more adobo sauce. If you prefer less spice, blend in 1-2 more tortillas to tame the flavor. Add salt as desired. If you like it thick, add another tortilla. If you like a thinner tortilla soup, add 1 cup of water.
- Using forks, shred the chicken, then return to the blended soup.
- Garnish each serving with suggested toppings.
- Serve with this Arugula Salad recipe.
