Ingredients
25 oz crushed tomatoes
15 oz fire roasted tomatoes
4 oz canned chopped green chile peppers
2 habanero, chopped
2 cloves garlic, chopped
1 medium onion, chopped
3 cups chicken or turkey broth
2 cups shredded chicken or turkey
1 1/3 cup fresh or frozen fire roasted corn
1 teaspoon cumin
1 teaspoon hot Mexican chili powder
1 teaspoon ground chipotle
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
to serve:
6 corn tortillas, cut in half
avocado, sliced
shredded cheese
lime wedges
Preparation
Slow cooker instructions: Place the spices, tomatoes, broth, garlic, onion and peppers in the slow cooker. Cover, and cook on low for about 6 hours. After 6 hours, add the corn and turkey. Cover and cook for an additional 45 to 60 minutes.
Stovetop instructions: In a large pot, saute the onions, garlic and habanero in a tablespoon of canola oil. Add the tomatoes and spices. Cook to a near boil then add the corn and turkey and reduce heat. Cook through.
To serve: Slice the tortillas into 1/4 inch strips. Fry in a shallow skillet until crisp and golden. Drain on paper towel lined plates. Ladle the soup into bowls, then sprinkle with cheese, avocado, tortilla strips and serve with lime
