-
If using chicken thighs, season all sides of the thighs with the seasoning mix. Heat a skillet over medium heat and add 2 tablespoons oil and 2 tablespoons butter. Heat until the oil shimmers and add the seasoned thighs. Cook the thighs on both sides for 3 minutes and transfer to a cutting board. Cut the chicken into 1-inch pieces.
-
If using rotisserie chicken meat, remove the chicken meat from the bones and cut it into cubes.
-
Heat oil and butter over medium heat in a large Dutch oven.
-
Add onion and cook until translucent, then add garlic and cook 1 minute more.
-
Add all soup ingredients except chips, cheese and sour cream.
-
Cover and simmer at least 1 hour for flavors to meld. (Soup can be cooked in a slow-cooker, on LOW 6-8 hours or HIGH 4 hours.)
-
To serve, add crushed tortilla chips (or strips) to each soup bowl and ladle the soup on top. Add a squeeze of lime and fresh cilantro.
-
Serve with your other favorite garnishes.
-
Enjoy!
-
To make the Tortilla Strips:
-
Stack 3 corn tortillas and cut in half. Slice the halved tortillas crosswise into ¼” strips. Heat a skillet over medium heat until hot and add 1 tablespoon canola or vegetable oil. Heat the oil until it shimmers and add the tortilla strips. Stir often until the strips are golden and crispy. Transfer the strips to a paper towel-lined plate to dry. Sprinkle with kosher salt. Set aside until the soup is ready to serve.