Chef notes
This soup reminds me of cold nights in Texas — it does get cold there! And the best thing is the ingredients are probably already in your pantry, just add some store-bought rotisserie chicken.
Technique tip: I like to slice, rather than chop, the onions, to have more texture in the soup.
Swap option: This recipe uses Greek yogurt for a lighter topping, but you can always use sour cream. You can also just buy tortilla chips and crunch them up.
Ingredients
- 1/4 cup canola oil
- 4 corn tortillas, very thinly sliced
- kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon hot Hungarian paprika
- 2 jalapeños, finely chopped, seeds included
- 1 sweet onion, thinly sliced
- kosher salt and freshly ground black pepper
- 6 cups chicken stock
- 1 (10-ounce) can diced tomatoes and green chiles, such as Ro-Tel
- shredded meat from 1/2 roasted chicken
- 1/2 cup plain Greek yogurt
- hot sauce (optional)
Preparation
For the tortilla strips:
Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
For the soup:
In the same pot, add the cumin, paprika, jalapeños, onion, salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
To serve:
Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.
