Ingredients

• 6 tomatoes 

• 3-4 jalapeños

• 4 garlic cloves

• 1/2 onion

• 1/4 tsp cumin

• 1/4 tsp garlic powder

• 1/4 onion powder

• shredded chicken

• 2-4c Chicken broth (depends on how you like your soup)

• 1 tbsp better than boullion

• Olive oil

Optional

1/4 c shredded cheese (cheddar, colby jack, mexican blend)

Cilantro

Avocado

Corn tortillas

Method

Pre-heat the oven on 400. On a baking sheet (lined with foil for less the mess) spread out the tomatoes, onion, garlic and jalapeño. Drizzle evenly with a little bit of olive oil. Roast for about 45-60 mins. After they have cooked- slice the jalapeño in half and de seed. Blend ingredients on high for about a minute and a half or until there is a nice pureed consistency.

In a large pot, on medium add the seasonings, boullion, broth and rotisserie chicken OR 2 cans shredded chicken OR about 2 chicken breasts. I used an entire rotisserie chicken because I didn’t want to waste it and it was going to go bad soon. It is up to you how much chicken you would like in your soup (or NONE at all if you’re vegetarian. It would still be delicious.)

Add in the other ingredients from the blender and reduce heat to a simmer. Cook for 30 more minutes! Add in about 1/4 c shredded cheese at the end—stir quickly until it is melted and then enjoy! Not necessary but adds a nice creaminess to it!

Tortilla chip topping:

Slice corn tortilla into strips. Heat some olive oil in a pan on medium & add the tortillas. Cook on each side for 3-5 mins. Remove from pan and onto a paper towel. Let them rest for a few minutes to get crispy!

Enjoy!