15 min
PREP TIME
25 min
COOK TIME
19
INGREDIENTS
Servings: 4
INGREDIENTS
- Tortilla Soup
- 6 (6-inch) corn tortillas
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 1/4 cup chopped jalapeño pepper
- 1 tablespoon tomato paste
- 1 cup Cholula® Original Salsa
- 4 cups chicken stock
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped fresh cilantro
- 1 chipotle chile in adobo sauce, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Toppings
- Chopped Avocado
- Sliced jalapeño peppers
- Lime wedges
- Chopped fresh cilantro
- Queso fresco or crumbled Cotija cheese
- Mexican crema
- Cholula® Original Hot Sauce
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 425°F. Place tortillas on cutting board; cut into small strips using sharp knife or pizza cutter. Spray tortilla strips 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.
