Ingredients

1/4 cup of extra virgin olive oil

4 Tbsp butter

2 yellow onions roughly chopped

1 red bell peppers roughly chopped

6 white corn tortillas chopped

2 tsp chili powder

1 Tbsp ground cumin

8 cups chicken stock

1 1/2 tsp salt

1/2 tsp cayenne pepper

1 fresh chopped jalepeño

3 cups of shredded chicken

GARNSIH

Thinly sliced baked corn tortillas

Sour cream

Freshly chopped cilantro

Sliced Avocado

Lime

1

Heat the olive oil and butter in a large pot over medium heat. Add onions, garlic and red pepper. Cook until tender and starting to brown, 10-15 minutes.

2

Add cut tortillas, chili powder and cumin. Stir occasionally for a few minutes. Add chicken stock, salt and cayenne pepper. Bring to a boil. Turn the heat down and simmer for at least 20 minutes.

3

Remove from heat and purée until smooth. Stir in the chicken and chopped jalapeños