Ingredients
2tbspextra virgin olive oil
1medium onion,chopped
1jalapeño,seeds removed, minced
4garlic cloves,minced
3cupschicken,cooked, shredded
1½cupscorn kernels
kosher salt
freshly ground black pepper
1tbspchili powder
2tspdried oregano
2tspground cumin
28ozfire roasted tomatoes,(1 can), diced
4cupschicken broth,low sodium
1bay leaf
1lime juice
4small corn tortillas,sliced into thin strips
vegetable oil,for frying
avocado,diced
cheddar,shredded
cilantro,freshly chopped
Preparation
In a large pot over medium heat, heat the oil. Add the onion and cook until soft for 5 minutes. Add the jalapeño and garlic and cook until fragrant for about 1 minute more.
Stir in chicken and season with salt, pepper, chili powder, oregano, and cumin and stir to coat. Add tomatoes and chicken broth. Stir soup to combine, add corn, lime juice, and bay leaf, and bring to a boil.
Reduce to a simmer and let simmer until slightly reduced for about 15 minutes.
In a large skillet over medium heat, heat a ⅛-inch layer of oil. Once shimmering, add tortilla strips and cook in batches until golden and crisp for 2 to 3 minutes.
Transfer to a paper towel-lined plate and immediately season with salt.
Remove bay leaf, and serve the soup with crispy tortilla strips, avocado, cheddar, and cilantro. Enjoy!
