Recipe by Jon Hinojosa
Ingredients
1 rotisserie chicken, shredded (3 to 4 cups)
1 quart chicken stock
1 cup frozen or canned corn
1 14.5 can fire-roasted diced tomatoes
1 (10-ounce) can red enchilada sauce
1 small yellow onion, chopped
1 medium zucchini, chopped
1 (4-ounce) can green chilies
2 large garlic cloves, minced
2 bay leaves
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Garnish
1 cup tortilla strips
Chopped fresh cilantro
Fresh lime wedges
1/2 Sour cream
1/2 cup Shredded Monterey Jack or pepper Jack cheese
1 cup diced avocado
Making:
In a large pot, sauté onions, garlic, and spices, add the shredded chicken, chicken stock, corn, diced tomatoes and their juices, tomato sauce, zucchini, bay leaves. Place the pot over high heat and bring the soup to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the onion is translucent,and zucchini is tender, about 30 minutes. Discard the bay leaves.
Tortilla Strips: slice 4 corn tortillas in long strips, spray with canola oil and air fry 2-3 minutes (you can also fry them in oil in a small sauté pan.
Serve the soup in bowls topped with tortilla strips, and any additional toppings of your choice, as desired.
Recipe by Jon Hinojosa
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