Chicken, Tomato and Jalapeno Chilaquiles

This is a family favorite.  It is a warm and slightly spicy Mexican style soup.  I found it when searching for a chicken tortilla soup recipe.    The base recipe was in the Joy of Cooking.  I modified it a little to make chicken more of the star.   It's quick and easy to assemble and can easily be doubled for a larger crowd.  Soups just seems to taste better when they are cooked low and slow so the crock pot is the perfect tool.   You can top this soup with any of the condiments listed - make each bowl a unique taste!

Ingredients:

SOUP
3 Boneless Chicken Breasts (or 2 large ones)
1 small onion - sliced thin
1 Tbs Olive Oil
3 or 4 cloves roasted garlic
1 or 2 Jalapeno peppers (based on your heat preference)
1 - 28 oz can crushed tomatoes
4 Cups Chicken broth or stock
2 Chicken Bouillon Cubes (optional)
1/4 cup chopped cilantro
1/2 to 1 tsp salt (if you use bouillon cubes use less salt)

CONDIMENTS
Shredded Cheddar Cheese
Homemade style Tortilla chips (I just cut  tortillas into strips and deep fry - corn or flour) 
Sour Cream
Chopped green onion
Chopped Avocado
Fresh Chopped Cilantro
​
PREPARATION

• ​In a small dry skillet on low heat, roast garlic in peel and jalapeno peppers, turning often until tender  (about 10 minutes)- set aside to cool. (you can buy roasted garlic nowadays so you could skip this step if you have that on hand)
• In a separate skillet heat olive oil 
• Slice onion and saute in olive oil until translucent and tender (5-10 minutes)
• ​Place sauteed onion, chicken breasts, crushed tomatoes, salt and 3 Cups of stock and bouillon cubes into your Crock pot
• Peel the roasted garlic and remove seeds and stem from the jalapeno (if desired - leaving seeds will make it hotter)  
• Place the remaining 1 cup of Chicken stock, garlic and jalapeno in a mini food processor or blender.  Pulse just to chop the pepper and garlic - Pour into crock pot   NOTE: If you don't have a food processor or blender,  you can finely chop the jalapeno and garlic by hand and add with processing adding the entire 4 cups of stock with the other ingredients, Either method will work.  ​
• Simmer all day (6-8 hours) on low while you are at work, shopping or at the ball fields
• Break apart the chicken (if it hasn’t happened already)
• Add cilantro about 15 minutes before serving

ASSEMBLY
Ladle soup into bowls
Top with your favorite condiments