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Anaheim peppers are long, slender chile peppers with a sweet, mild heat. Look for Mexican tortilla soup broth on the soup aisle.

Recipe by Southern Living October 2014

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
15 mins
total:
6 hrs 45 mins
Yield:
Makes 6 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°. Place peppers in a single layer on an aluminum foil-lined baking sheet, and bake 10 minutes on each side or until peppers are blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers, and place in a 6-qt. slow cooker.

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  • Add tomatoes and next 5 ingredients. Cover and cook on LOW 6 to 7 hours. Skim fat from top of soup. Remove chicken, using a slotted spoon, and shred. Return chicken to soup, and add salt to taste.

  • Note: We tested with Swanson 100% Natural Mexican Tortilla Flavor Infused Broth.

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