Ingredients
4 large tomatoes, sliced in half
1/4 Bristol Farms Extra Virgin Olive Oil
1/2 white onion, chopped
2 garlic cloves, minced
32 chicken broth
4 Hatch peppers, diced
4 chicken, shredded
1/4 cilantro, chopped
1/2 salt
Bristol Farms Tortilla Chips
Optional Ingredients
1/4 shredded cheese
1/4 sour cream
Directions
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Set oven to broil.
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Place tomato halves face down on baking sheet. Drizzle with 2 tsp of olive oil and broil for 5 minutes.
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In a pot or Dutch oven, add remaining olive oil and chopped onions. Cook for 5 minutes on medium-high heat.
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Add garlic and salt. Cook for another 2 minutes.
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Pour broiled tomatoes and juice into the pot. Add chicken broth, stir, and simmer for 12 minutes.
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Use a hand blender (or pour into a regular blender) and mix thoroughly.
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Stir in shredded chicken and chiles. Let simmer for 15 minutes.
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Garnish with chopped cilantro, cheese, and sour cream.
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Serve with tortilla chips for dipping and soak up the compliments!
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