This is my hus­bands favorite meal and a great way to eat up left over cooked chicken. If you don’t have any left­over, just roast two bone-in breasts at 375 degrees for 35 minutes.

Prep time: 15 min­utes
Total time: 25 min­utes
Yield: 4 cups or 2 bowls

6 corn tor­tillas cut in half, then sliced cross-wise into thin strips
about 1 c. cook­ing oil
1 small yel­low onion, peeled and cut into bite-sized pieces
cooked chicken meat from 2 breasts, cut or torn into bite-sized pieces
1 tsp. paprika (omit for night­shade allergy)
1 tsp. ground cumin
1 tsp. gar­lic pow­der
1/2 tsp. salt
1/4 tsp. chipo­tle pow­der (omit for night­shade allergy)
3 c. chicken stock
1/2 c. shred­ded ched­dar cheese optional
chopped cilantro
1 avo­cado sliced into bite-sized pieces
wedged of lime
shots of your favorite hot sauce (we use Cholula and Frank’s Red Hot Sauce)

1. Heat oil in skil­let until very hot. Turn to medium-high and fry tor­tilla strips until crisp. Be sure the strips don’t over­lap one another for even cook­ing. Once crisp, remove from oil and drain on paper tow­els. Sprin­kle with kosher salt.
2. In medium pot, saute onions until just translu­cent, about 5 minutes.
3. Add paprika, cumin, gar­lic pow­der, salt and chipo­tle pow­der and stir until fra­grant, about 30 seconds.
4. Add stock and chicken and sim­mer gen­tly until heated through.
5. Sprin­kle a small amount of cheese in bot­tom of soup bowl before lad­ing in soup. Stack a hand­ful of tor­tilla strips on top of soup, fol­lowed by another sprin­kling of cheese, avo­cado, cilantro and shots of hot sauce. Fin­ish with a squeeze of lime. Dou­bles easily.