Chipotle Chicken Tortilla Soup

Our traditional Chipotle Chicken Tinga family recipe is made with light and dark shredded chicken meat, simmered in a rich and zesty tomato and chipotle sauce until infused with a delicious smoky and spicy flavor. This heat-and-serve dish meat makes preparing a family meal both easy and convenient.

1. Pour about 2 tablespoons of oil into a medium saucepan and bring to medium high heat.
2. Cut the tortillas in half, then slice into multiple strips.
3. Place one of the tortillas (in strips) into the hot oil, and fry for about 3-5 minutes or until crispy.
4. Turn off the heat. Remove from the oil, place on a paper towel to drain, season with salt and pepper, and set aside. (keep the other, unfried tortilla strips.)
5. Dice the onion and place into the hot oil (you may need to add a little more oil) and fry the onion for 2-3 minutes.
6. Add the corn and tomatoes with chiles, plus a little salt and pepper, and cook for another 2 minutes.
7. Add Del Real Foods® Chipotle Chicken Tinga (you may want to shred or chop it up a little) and the chicken stock, and bring to high heat – not quite boiling.
8. Add the remaining, unfried strips of tortilla. Add salt and pepper, then squeeze the juice of the limes into the pot and turn off the heat.
9. Take a taste and make add more salt or pepper if needed. Garnish the individual soup bowls with chopped cilantro, cotija cheese, slices of avocado, and the crispy tortilla strips. Serve immediately.