- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 green bell peppers, finely chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Pinch of crushed red pepper
- 1/2 teaspoon kosher salt
- Fresh ground black pepper
- One 24-ounce jar tomatillo sauce
- 4 cups chicken stock
- 2 large boneless chicken breasts, skinless
- Vegetable oil, for frying
- Six 4-inch corn tortillas, cut into 1/2-inch strips
- 2 lime wedges, plus 4-6 more for serving
How to make this recipe
- Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the garlic, chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, salt and a few turns of black pepper; cook until fragrant, about 1 to 2 minutes.
- Stir in the tomatillo sauce and the chicken broth and bring to a boil. Reduce to a simmer and add the chicken. Simmer until the chicken is cooked through and no longer pink, about 20 to 25 minutes. Transfer the chicken to a cutting board and use two forks to pull the meat apart. Return the chicken to the soup.
- While the soup is simmering, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering. Fry the tortilla strips in batches for 3 minutes, until crispy. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
- Ladle the soup into bowls and serve with tortilla strips, lime wedges, diced avocado, sour cream, fresh cilantro, jalapeño slices and shredded Monterey jack or crumbled queso fresco.
The soup and tortilla strips can be made the day before. Garnish directly before serving.
Diced avocado, sour cream, fresh cilantro, jalapeno slices, and shredded Monterey jack or crumbled queso fresco.