In a large pot over medium-high heat, add
Olive Oil (1/4 cup)
. Once hot, fry 1/2 cup of
Yellow Corn Tortillas (2)
for about 5 minutes until golden brown and crispy. Use a slotted spoon to scoop out and set aside.
Scoop out the oil from the pot and leave about 1 Tbsp. Then add
Garlic (4 cloves)
Yellow Onion (1)
. Cook for about 2 minutes or until fragrant.
Rotisserie Chicken (1 lb)
Black Beans (1 can)
Whole Kernel Corn (1 can)
Crushed Tomatoes (1 can)
Yellow Corn Tortillas (8)
Pickled Jalapeño Peppers (3 Tbsp)
. Stir until well combined and cook for 3 minutes.
Chicken Broth (3 cups)
, 1 1/2 Tbsp of jalapeño brine, and
Taco Seasoning (1 tsp)
. Stir and simmer for 5 minutes.
Serve in a bowl with fried tortilla strips on top. Adding more optional toppings such as
Sour Cream (1 cup)
Jalapeño Pepper Slices (to taste)
Fresh Cilantro (2 Tbsp)
. Give each bowl a squeeze of