tortilla soup

From Southwest Slow Cooking

1 onion, finely chopped
1 T olive oil
3 cloves garlic, crushed
1 jalapeno, seeded and chopped
1 (16 oz.) can diced tomatoes, undrained
2 Tablespoons tomato paste
2 green chiles, roasted and chopped (I used 30 oz. !! of frozen, chopped green chiles)
2 teaspoons ground cumin
¼ teaspoon cayenne
1 Tablespoon cornmeal
2 ½ cups chicken stock
2 cups red chile sauce
2 boneless chicken breasts
1 avocado, pitted, peeled, and diced
2 limes
Cilantro
Monterey Jack cheese, shredded
Tortilla chips

1. Sauté onions in a skillet with olive oil.
2. In the slow cooker, combine sautéed onions, garlic, jalapeno, diced tomatoes, tomato paste, chiles, cumin cayenne, cornmeal, chicken stock, red chile sauce, and chicken breasts. Cover and cook on low for 5 to 6 hours.
3. Remove chicken, shred with a fork, and return to the slow cooker.
4. Add avocado, cover, and cook on low until soup is thoroughly heated.
5. Spoon soup into individual serving bowls and garnish with lime juice, cilantro, cheese and tortillas.

● Serves 4-6 ● Total Time: 5 1/2 - 6 1/2 hrs ● Difficulty: Easy