Chicken Tortilla Soup

1 Rotisserie Chicken, chopped

1 Onion, chopped

3-4 Cloves of Garlic, minced

1/2 Cup Cilantro, chopped

1 Cup Frozen Corn Kernals

2 Carrots, chopped

1 Zucchini, chopped

1 Chayote, chopped

1 Poblano Pepper, roasted, stems and outer layer removed, chopped

1 Can Tomato Sauce

6 Cups Water

4 Tbsp. Chicken Boullion Powder

1 Tbsp. Black Pepper

1 Tbsp. Ground Cumin

1 Tsp. Ground Coriander

6 Corn Tortillas

Vegetable Oil for frying

Kosher Salt

Toppings

Queso Cotija

Avocado

Mexican Creama

In a large pot, add in 1 tbsp. vegetable oil, carrots, onion, garlic, poblano pepper, cumin, black pepper, corinader, and saute for 1-2 minutes.

Add in the tomato sauce, water, and chicken boullion powder. Bring to a boil and reduce to a simmer.

Add in the corn, zucchini, chayote, cilantro, and chicken allow to cook until chayote has softened; about 15-20 minutes.

Meanwhile, chop up 4 tortillas and fry in oil until crispy. Remove from the oil and place them on a paper towel lined plate. Season with salt.

Taste soup and adjust seasoning to your liking.

Serve and top with crema, cotija cheese, avocado and tortilla chips.