As soon as there is a hint of a cool breeze in the air, you can find me in the kitchen making this soup! It’s so warm, comforting and delicious, it literally warms you up from the inside out! A huge Crock-Pot of this soup screams Fall around my house!
Hearty and slightly spicy, and taken over the top by the fun & whimsical addition of crunchy Tortilla Chips. And it couldn’t be easier, add everything to the Crock-Pot in the morning~and it works for you all day! Dinner is ready and waiting for you. 🙂
What you’ll need:
1 fully cooked Rotisserie Chicken..skin removed and cut into small pieces.
1 chopped Pablano Pepper
1 chopped Jalapeno Pepper
2 chopped Chipotle Peppers in Adobo Sauce
1 tbsp. Cumin
approx. 2 cups of Tortilla Chips~chopped if preferred
Sour Cream..for topping
Directions:
Fill the Crock Pot (a stove top pot will word as well) halfway with 1/2 water and add all of the ingredients, other than the Tortilla Chips…
Set it to your desired temp. to equal the length of time you’ll be away. The chicken is fully cooked, so you’re really just heating it through, and marrying the flavors.
When it’s ready to serve, add some of the chopped Chipotle Pepper into some Sour Cream, and mix them together. Put a spoonful of it onto the top of each bowl. Along with some Tortilla Chips~ Dig in and taste the comfort! ~Enjoy! 🙂