RECIPES, INGREDIENTS & MORE

Ingredients for the Soup

• 4, 6-inch corn tortillas, cut into thin strips

• ½ cup vegetable oil

• 1 rotisserie chicken, pulled

• 2 tablespoons olive oil

• 1 white onion, diced

• 6 cloves garlic, minced

• 1 jalapeno, seeded and diced (optional)

• 1 tablespoon chili powder

• 2 teaspoons cumin

• 1 teaspoon salt

• 1, 14.5-ounce can fire-roasted diced tomatoes

• 1 cup fire-roasted corn

• 3 cups chicken broth

• 1½ tablespoons lime juice

• salt and pepper to taste

Ingredients for the GARNISH

• crispy tortilla strips

• lime wedges

• avocado, sliced or cubed

• cilantro, roughly chopped

• queso fresco, crumbled

Instructions:

1. In a medium skillet, heat ½ cup of oil over medium-high heat for 3-5 minutes.

2. Fry tortilla strips for 2-3 minutes until crispy. Set aside on a paper towel-lined plate. 

3. Preheat a cast iron deep skillet or dutch oven over medium-high heat for 3-5 minutes.

4. Add olive oil and onion and sauté for 5–7 minutes. Add garlic and jalapeño and continue to cook for 3 minutes. 

5. Next, add shredded chicken and coat with chili powder, cumin, and salt. Stir in chicken broth, tomatoes, and corn.

6. Bring to a boil and lower to a simmer for 30 minutes 

7. Stir in lime juice.  

8. Garnish with crispy tortilla strips, queso fresco, avocado, cilantro, and lime. 

Tip: Freeze the remaining chicken carcass to make chicken stock.