Mexican Tortilla Chicken Soup

Heat a heavy-bottomed stockpot or large Dutch oven over medium-high heat. Add extra virgin olive oil and heat for 30 seconds, then add onions, garlic, jalapenos, and hand crushed San Marzano tomatoes. Cook, stirring for 15 minutes, until vegetables soften. Add chicken and adobo seasoning, then pour in stock and simmer on low for 45 minutes.

Meanwhile, heat 2 inches of vegetable oil over medium-high heat. When oil begins to “roll,” add the tortilla strips in batches and fry until they are golden and crisp. Remove to a paper-towel-lined rack and sprinkle with finely ground pink Himalayan sea salt while they are hot.

Ladle hot soup into bowls or serve family style. Garnish with your choice of toppings, such as Mexican melting cheese, sliced jalapenos, sliced avocados, fresh cilantro, lime wedges, pico de gallo, sour cream. And then add the crispy corn tortilla strips.