4 garlic cloves, minced
1 medium onion, chopped
1 tsp bottled hot sauce
2 jalapeno peppers, seeded and minced
2 cans (8-oz each) tomato sauce
4 cups chicken broth
2 limes, cut into wedges
1 ripe avocado, cut into bite-sized pieces
6 oz crumbly fresh cheese, such as feta
tortilla chips, crumbled for garnish
Combine the garlic, onion, hot sauce, peppers, tomato sauce, and chicken broth in a crockpot or slow cooker. Cover and cook on low 4 to 6 hours or on high for 2 to 3 hours.
To serve ladle the soup into serving bowls and squeeze lime wedges into each bowl. Top with the fresh avocado, cheese, and crumbled chips.
Yield: 6 servings