Soup

• 12 small corn tortillas
• 3 tablespoons vegetable oil, divided
• Kosher salt, to taste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 3 cloves garlic, minced
• 2 tablespoons finely chopped fresh cilantro, plus more for topping
• 5 cups low-sodium chicken stock, plus more if needed to achieve desired consistency
• 1 (10 ounce) can Tomato Love Original Diced Tomatoes + Green Chilies
• 4 cups shredded rotisserie chicken
• 1 large yellow onion, chopped

Toppings

• Diced avocado
• Lime wedges
• Chopped red onion
• Crumbled queso fresco
• Sour cream, or crema

Method

• Step 1

  Heat oven to 375 F. Slice tortillas into 1-inch strips. Chop half the strips into 1-inch squares, set aside for soup. Toss strips with 1 tablespoon vegetable oil and arrange on a baking sheet. Bake until golden brown, about 10 minutes. Sprinkle with salt, set aside. These will be your crunchy garnish.

• Step 2

  In a large pot, heat remaining 2 tablespoons oil over medium-low heat. Add tortilla squares and cook for about 1 minute. Add chili powder, cumin, garlic, onions and cilantro. Cook for about 10 minutes until onions are soft, stirring frequently.

• Step 3

  Add stock and tomatoes with chilies. Bring to a boil. Reduce heat to low and simmer for about 15 minutes. Add chicken, cook for about 5 minutes until warmed through. Add more stock, if desired, if mixture is too thick.

• Step 4

  Serve soup in bowls garnished with crispy tortilla strips, extra cilantro, avocado, lime juice, red onion, queso fresco and sour cream, if desired.