1. Combine all the soup ingredients in a 5-quart slow cooker, cover, and cook on LOW for 7 hours, checking occasionally and add more water (or broth) if needed. 2. Taste and adjust the seasoning. 3. While the soup cooks, make the garnishes. 4. Heat a heavy skillet over med-high heat. 5. Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until dry and quite dark, but not burned. 6. Remove from the pan. 7. When the chiles are cool enough to handle, crumble into small pieces. 8. In the same skillet, heat the oil over medium heat. 9. Cut the tortillas into 1/2-inch squares and fry until crisp; drain on a paper towel. 10. Serve the soup very hot, garnished with some of the fried tortilla squares, a sprinkle of crumbled chiles, and some cotija cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
