2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
1 jalapeno, seeded and minced
3 medium tomatoes, chopped
3 quarts chicken stock
vegetable oil
8 corn tortillas, cut into strips
1 1/2 cups cooked shredded chicken
2 teaspoons salt
1 cup shredded Chihuahua cheese
- Heat olive oil over medium heat in a stockpot. Add onions, garlic, jalapenos, and tomatoes. Cook, stirring for 15 minutes.
- Pour in stock, season with salt.
- Add the chicken. Simmer for 20 minutes.
- Meanwhile, heat 1 inc of oil in a skillet over medium high heat. When the oil begins to smoke, add the tortilla strips and fry until crispy. Remove to a paper towled-lined plate and sprinkle with salt.
- Serve the soup with cheese, sour cream and tortilla strips.
