- 2
- 10 mins
- 25 mins
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Ingredients
- Optional Toppings:
- 10 10 corn tortillas, cut into triangular wedges
- 1 (28 ounce) can 1 (28 ounce) can whole tomatoes, drained
- 1 1 jalapeno, seeded
- 1/2 1/2 of a medium white onion, roughly chopped
- 2 cloves 2 cloves peeled garlic
- 1 tablespoon 1 tablespoon vegetable oil
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon cumin
- 1 cup 1 cup low-sodium chicken broth
- Cotija cheese
- Shredded cooked chicken
- Cilantro
- Mexican Crema
- Avocado
- Pickled Jalapeno
- Radish Slices
Preparation
Step 1
Preheat an oven to 350 degrees Fahrenheit. Arrange the tortilla wedges in a single layer on two 13 x 9 baking sheets. Lightly spray with oil and bake for 15 minutes or until crisp.
Meanwhile, place the tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and cumin in the bowl of a blender or large food processor and puree until smooth. Transfer the mixture to a skillet and set the heat to medium-high. Cook for 5 minutes, stirring frequently, then reduce the heat to low and add the chicken broth. Taste and add salt as needed.
Transfer the baked chips to the skillet and fold gently into the sauce. Simmer for 5 minutes or until chips have softened.
Serve with toppings of your choice!