Ingredients
2 tablespoons olive oil1 large onion, chopped1 can (4 ounces) chopped green chiles2 garlic cloves, minced1 jalapeno pepper, seeded and chopped1 teaspoon ground cumin1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained5 cups reduced-sodium chicken broth1 rotisserie chicken, shredded, skin removed1/4 cup minced fresh cilantro2 teaspoons lime juice1/4 teaspoon salt1/4 teaspoon pepperCrushed tortilla chipsOptional: shredded Monterey Jack and/or cheddar cheese, avocado, sliced jalapeno, and lime wedges
Preparation
In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken.
Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Servings with chips and desired toppings.
