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.