Prep 5 min Cook 20 minutes Makes 7+ servings
2 quarts of chicken stock
1 28 oz can of stewed tomatoes
1 cup of yellow onion, diced
2 serrano chili peppers, seeded and diced
2 cups of shredded beef (see Mexican Pot Roast recipe)
1 cup of shredded white cabbage
1 avocado, sliced
1 8 oz container of sour cream
2 cups of shredded cheddar cheese
In a large stockpot, bring chicken stock to a low boil.
Meanwhile, add the stewed tomatoes (left over from the slow cooker from previous recipe, “Mexican Pot Roast”, OR added straight from the can) to a blender. Chop onion and serrano peppers and pour on top of the tomatoes. Blend on high until frothy.
Add blender ingredients to chicken stock. Mix in shredded beef. Simmer for 20 minutes.