Sorry, I don’t have a picture for this recipe. I actually made it up as I went along. Next time I make it, I’ll photograph the dish and post it.
Rotisserie chicken, pulled and shredded (you will want 2 cups for recipe)
2 Cans Fire Roasted Tomatoes
3-4 Cups Chicken Stock
1 Cup Frozen White Corn
1 Can Chopped Green Chiles
1 Small Sweet Onion Chopped
1/2 Chopped Green Pepper
Salt & Pepper to taste
Tortilla Chips (I use white corn)
1 Avocado Diced
1 Clove Garlic minced
Juice of 1 lime
Shredded Pepper Jack Cheese
1 tbsp butter
1 tbsp olive oil
In a dutch oven over medium heat, sautee onion, green pepper, garlic in 1 tbsp lime juice, 1 tbsp butter and 1 tbsp olive oil until soft.
Add frozen corn and sautee 1-2 minutes more.
Add tomatoes, stock, green chiles, salt & pepper and chicken. Bring to a boil, reduce to simmer and cook, stirring occasionally for 45 minutes to 1 hour.
Dice avocado and toss with 1-2 tbsp chopped cilantro and remaining lime juice. Set aside.
Crush 1 big handful of tortilla chips in bowl, sprinkle 1/4 cup cheese and ladle with soup. Top with sour cream and avocado mixture.