This is one of my favorite ways of using up extra shredded chicken. It’s so flavorful and quick! It’s been a hit with my family for a long while and I don’t think that’ll change anytime soon.
1 Tablespoon Olive Oil
1 cup Onion; chopped
1 small Jalapeño; cored and chopped
3 cloves Garlic; minced
1 quart Chicken Bone Broth
3 cups leftover Shredded Chicken
⅔ cup Sweet Corn
½ cup Tomato; diced
1 Tablespoon Smoked Paprika
½ Tablespoon Ancho Chile Powder
1 teaspoon Cumin
¼ teaspoon Red Pepper Flakes
2 Tablespoons fresh Cilantro; chopped
Salt and Pepper to taste
Lime for garnish
1 cup Tortilla Strips
Heat a dutch oven over medium-high heat and drizzle in the olive oil. Add the onions and jalapeños, sautéing until tender before adding the garlic and continuing to cook until fragrant.
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Add the broth, chicken, corn, tomatoes and spices, mixing until incorporated. Taste and season accordingly. Bring to a boil, then reduce heat to low and cover, simmering for 20 minutes.
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Ladle into bowls and add your preferred garnishes.
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Enjoy!
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Ash's In The Kitchen 