Ingredients
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- 6 soft corn tortillas
- 1 tbsp butter
- 1 medium yellow onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup jalapeño peppers, chopped
- 3 tsp minced garlic
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp black pepper
- 1/4 tsp red cayenne pepper
- 1 tsp garlic powder
- 1 tsp adobo all-purpose seasoning
- 1 tbsp tomato paste
- 4 cups chicken stock
- 2 cups shredded rotisserie chicken
- sour cream, optional
- Mexican shredded cheese, optional
- sliced avocado, optional
Instructions
- Stack your soft tortilla shells and cut them into strips.
- Heat a skillet over medium-high heat and add cooking oil. Fry the soft tortilla strips for 2 minutes, or until they begin to brown, then remove from the heat. Place on a paper towel and allow to drain.
- Heat a Dutch oven (paid link) over medium heat and add butter and chopped onions. Cook until the onions are translucent. Add chopped cilantro, jalapeño, minced garlic, chili powder, paprika, black pepper, red cayenne pepper, garlic powder, and adobo all-purpose seasoning. Stir.
- Add the tomato paste, chicken stock, and shredded chicken to the cooking pan. Stir until combined.
- Cover and cook for 15 minutes on medium-low heat.
- Serve soup in a bowl topped with crispy tortilla strips and optional toppings.
Notes
You can use chilies in place of jalapeños.
The cooking oil coats the bottom of your pan so you can fry the tortilla strips. The amount you need depends on your pan size. Use enough oil to mostly submerge the soft tortilla strips so they fry evenly.
Nutrition
- Calories: 140
- Sugar: 2g
- Sodium: 812mg
- Fat: 4g
- Carbohydrates: 3.8g
- Fiber: 0.7g
- Protein: 21.5g
- Cholesterol: 57mg