When one of your very best friends comes home from Maryland, you drop everything to make her whatever sounds good. And when she comes home in the fall, what sounds good is soup. And Mexican.
I wanted something simple to pair with this, and came across my pho recipe from last winter – clean flavors, fun toppings. And thinking Mexican made me think tortilla soup. Ta done – Mexican pho was born! This would be equally good with a quesadilla side, or even just queso and chips.
- 8 c chicken broth – low sodium
- 2 c chicken (rotisserie leftover roasted chicken works – you can also add 2-3 raw chicken breasts and shred before serving)
- 2 carrots – diced
- 1 large onion – diced
- 3 cloves garlic – minced
- Juice of one lime
- 1 T chili powder
- 1 t oregano
- 1/2 t cayenne
- Salt and pepper to taste
- Additional lime wedges, minced cilantro, avocado, queso fresco, tortilla strips and jalapeño slices – to serve
- Place all ingredients (chicken broth through pepper) in a slow cooker and stir to combine.
- Heat on low for 4 hours, or high for 8 (you can cut the time down if your chicken is already cooked.)
- Serve with lime wedges and garnish with plenty of minced cilantro and jalapeño slices.