• 2 tbsp.extra-virgin olive oil
  • 1medium onion, chopped
  • 1jalapeño, seeds removed, finely chopped
  • 4cloves garlic, finely chopped
  • 3 c.shredded cooked chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp.chili powder
  • 2 tsp.dried oregano
  • 2 tsp.ground cumin
  • 1(28-oz.) can diced fire-roasted tomatoes
  • 4 c.low-sodium chicken broth
  • 1 1/2 c.fresh or frozen corn
  • Juice of 1 lime
  • 1bay leaf
  • Vegetable oil, for frying
  • 4small corn tortillas, sliced into thin strips
  • Finely chopped avocado, shredded cheddar, and chopped fresh cilantro, for serving


    1. Step 1In a large pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 8 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more. Stir in chicken; season with salt and pepper. Add chili powder, oregano, and cumin and stir to combine.
    2. Step 2Add tomatoes and broth and stir to combine. Add corn, lime juice, and bay leaf and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until slightly reduced, about 15 minutes.
    3. Step 3Meanwhile, into a large, heavy skillet, pour oil to a depth of 1/8″. Heat over medium heat until shimmering. Working in batches, fry tortilla strips until golden and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate; immediately season with salt.
    4. Step 4Remove bay leaf from soup, then divide among bowls. Top with tortilla strips, avocado, cheddar, and cilantro.

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