15 min
PREP TIME
25 min
COOK TIME
18
INGREDIENTS
Servings: 4
INGREDIENTS
- Soup
- 6 (6-inch/15.25-cm) corn tortillas
- 2 tablespoons (30 milliliters) vegetable oil
- 1 medium yellow onion, chopped
- 1/4 cup (60 milliliters) chopped jalapeño pepper
- 1 tablespoon (15 milliliters) tomato paste
- 1 cup (250 milliliters) Cholula® Salsa Medium – Original
- 4 cups (1 liter) chicken stock
- 2 cups (500 milliliters) shredded rotisserie chicken
- 1/2 cup (125 milliliters) chopped fresh cilantro
- 1 chipotle chile in adobo sauce, chopped
- 1/2 teaspoon (2 milliliters) salt
- 1/4 teaspoon (1 milliliter) ground black pepper
- Toppings
- Chopped avocado
- Sliced jalapeño peppers
- Chopped fresh cilantro
- Queso fresco or crumbled Cotija cheese
- Mexican crema
- Cholula® Original Hot Sauce
INSTRUCTIONS
- 1 Preheat oven to 425°F (218°C). Place tortillas on cutting board; cut into small strips, using sharp knife or pizza cutter. Spray with no stick cooking spray, tossing to coat on all sides. Bake 5 to 8 minutes, tossing halfway through, until edges are lightly browned. Set aside until ready to serve.
- 2 Meanwhile, heat oil in large saucepan on medium heat. Add onion and jalapeño. Cook until onion is softened and translucent, about 5 minutes. Stir in tomato paste and Salsa; cook 1 minute. Add stock, shredded chicken, cilantro and chile pepper, stirring gently to mix. Cover.
- 3 Reduce heat to medium-low. Simmer 15 minutes or until heated through. Serve hot, sprinkled with tortilla strips and desired toppings.
