Chicken Tortilla Soup

I made this soup recently for Emma-Caroline's birthday weekend. I took this recipe from the William Sonoma Slow Cooker Cookbook which just came out this past December. This soup is perfect for a busy schedule, is very hearty and very savory. I served it with a tossed salad, mexi-cornbread, and tortilla strips. I'm getting hungry just typing this recipe!

Chicken Tortilla Soup

1 can tomato puree or crushed tomatos

1 yellow onion coarsely chopped

3 cloves garlic smashed

1 to 2 jalapeno chilies seeded and chopped

44 fluid oz chicken stock

2 lbs chicken breast strips ( I cube the chicken, but you can shred it later  after it has cooked if you prefer)

3 limes

1 teaspoon red wine vinegar

1 teaspoon cumin

3 bay leaves

Salt and ground pepper

2 1/2 cups corn kernels

2 small avocados, halved, peeled, pitted and sliced

2 tablespoons chopped cilantro

tortilla chips, sour cream, salsa for garnish

In a blender or food processor combine the tomatos, onion, garlic, jalapeno, and 1 cup of chicken stock. Process until smooth.

Pour into slow cooker.

Add chicken, remaining stock, juice of one lime, vinegar, cumin, bay leaves, 3/4 tsp salt, and several grinds of fresh pepper.

Cover and cook on low setting for 5 hours.

Shred chicken if that is your preference.

Add corn kernels and cook on low setting until tender.

Remove and discard bay leaves.

Cut the remaining lime into wedges.

Ladle soup into bowls.

Garnish with cilantro, lime, sour cream salsa, avocado and tortilla chips.