1 yellow onion, chopped
2 cloves minced garlic
1 T tomato paste
1 (15 oz) can diced tomatoes
2 jalapeños, seeded and chopped
1 T chili powder
6 c chicken broth
4 c shredded roasted chicken
salt and pepper throughout
1 t Canola oil
4 corn tortillas cut into 1/4-inch strips
2 avocados, thinly sliced
grated Monterrey Jack cheese
1/2 c fresh cilantro leaves
2 limes cut into wedges
Preheat oven to 400 degrees Fahrenheit.
Heat 1 T EVOO over medium-high heat. Add onions and cook for 3-5 minute, until translucent. Add garlic and cook for 2 more minutes. Add tomato paste, diced tomatoes (with liquid), jalapeños, chili powder, salt and pepper. Cook until liquid evaporates, about 2-3 minutes. Add broth, bring to a boil, then reduce heat to low. Let simmer atop the stove for at least 30 minutes to let the flavors meld.
Meanwhile, toss the tortilla strips with the 1 t Canola oil on a lined baking sheet. Bake for 6-8 minutes until golden and toasty.
Evenly divide the shredded chicken among 6 bowls. Ladle the broth on top and evenly distribute the avocado, grated cheese, tortilla strips, and cilantro on top. Add two lime wedges on the side. Serves 6.
Have fun with the toppings - I sometimes add homemade pico de gallo, corn, black beans, or a spoonful of sour cream. This version is pretty spicy, so feel free to reduce or increase the seasoning to taste.