Chile Verde Chicken Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, small dice
• 4 cloves garlic, smash/minced
• 4 cups chicken stock
• 1 1/2 cups green chile sauce
• 2 cups chicken chunks
• 2 large tomatoes, chopped or 1 large can, drained, rinsed
• salt and pepper, to taste
• 12 corn tortillas, cut 1" thick
• queso fresco, or jack cheese

Method

• Cook onions and garlic in soup pot. Add stock, chile sauce and chicken chunks. Add tomatoes. Heat to hot and correct seasoning with salt & pepper.
• Meanwhile, cook corn tortillas on two sheet pans in 400F oven until crisp, about 8 minutes.
• To serve: Place a handful of corn tortilla strips in bowl. Add soup. Top with cheese. Wonderful!

Notes

• SERVINGS: 6
• SOURCE: Apple Charlotte