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1
Add olive oil to a 3 quart sauce pan on medium heat. Add onions and chili with a healthy pinch of salt and black pepper. Continue to saute stirring occasionally until translucent and caramelization begins. Add tomatoes, chipotle, and oregano and cook till the tomatoes begin to break down to desired consistency. Add chicken, corn, beans, and chicken stock and make sure to deglaze the bottom of the pot. Next rip two corn tortillas and add to soup and bring soup to a boil until the tortillas have incorporated making it slightly thickened.
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2
TASTE soup and make seasoning adjustments. Especially if you used low sodium products then salt will need to be added.
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3
Cut remaining tortillas into strips and fry till golden brown. Drain on paper towel.
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4
Before serving add a dollop of crema in the middle of the bowl followed by crumbled queso fresco, crispy tortilla strips, and then a sprinkle of chives.
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5
*SUBSTITUTIONS
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6
Can substitute 16oz. can of diced tomatoes for fresh
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7
Can substitute frozen corn when not in season
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8
Can substitute jalapeno or Fresno chile peppers
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9
Can substitute sour cream
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10
Can substitute feta cheese
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11
** TIPS
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12
A great opportunity to use leftover chicken
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13
If using caned beans they must be drained and rinsed
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14
If sensitive to spicy hot food take out seeds and internal membranes before adding
