- 2 fresh jalapeno peppers
- 2 large cloves garlic
- 1 quart of canned tomatoes
- 1 onion, chopped
- 4 chicken breast tenderloins (more or less), chopped
- 1 pint stock
- 8 oz. leftover tortilla chips (broken and/or stale ones are fine)
- plain yogurt
- chopped fresh cilantro
- Use a food processor to coarsely chop the jalapenos and garlic. (If you want a less spicy version, take the seeds out of the peppers.)
- Add the tomatoes (with the juice) and blend until it’s coarsely pureed.
- In a large sauce pan with a heavy bottom, heat a Tablespoon or so of olive oil.
- Add the onions and chicken and cook over medium-high heat stirring frequently until the onions are soft and the chicken has changed color and begins to brown (about 10 minutes).
- Add the tomato mixture and cook about 5 minutes, stirring frequently.
- Add the stock and reduce heat to medium-low.
- Simmer 15 minutes, stirring occasionally.
- Stir in tortilla chips and serve.
- Garnish servings with dollops of yogurt and fresh cilantro.
If you have leftovers, be warned that the texture changes drastically. The tortilla chips soak up the liquid in short order and it’s much less soup-like, but I think the flavor improves with time as the ingredients have time to mingle.