Chicken Tortilla soup is one of my favorite soups to make.

I usually make it with homemade stock and seasoned chicken, but I discovered a very fast and easy way to make an even better version.

This recipe takes virtually no time — even when you crisp up the chips yourself. I start with Del Real Foods Chipotle Chicken Tinga, and use premade stock. Also, I use canned tomatoes, chilis and corn, but you can certainly substitute frozen or fresh vegetables if you like. Don’t forget some cheese, avocado and cilantro for a garnish.

Easy Chipotle Chicken Tortilla Soup

(Serves 8-10)

• 1 16-oz. package of Del Real Foods Chipotle Chicken Tinga
• 16 oz. chicken stock
• 5-6 medium-sized corn tortillas
• 1/4 cup vegetable oil, separated
• 1 can whole kernel corn, drained
• 1 can diced tomatoes with chiles
• 1 ripe avocado
• 1 red onion
• 1 bunch fresh cilantro
• 2 fresh limes, sliced
• about 1/4 cup cotija cheese (for garnish)
• salt and pepper

Pour about 2 tablespoons of oil into a medium saucepan and bring to medium high heat. Cut the tortillas in half, then slice into multiple strips.

Place one of the tortillas (in strips) into the hot oil, and fry for about 3-5 minutes or until crispy. Turn off the heat. Remove from the oil, place on a paper towel to drain, season with salt and pepper, and set aside. (Keep the other, unfried tortilla strips.)

Dice the onion and place into the hot oil (you may need to add a little more oil), and fry the onion for 2-3 minutes. Add the corn and tomatoes with chiles, plus a little salt and pepper, and cook for another 2 minutes.

Add the Chipotle Chicken Tinga (you may want to shred or chop it up a little, it’s in pretty big chunks straight out of the package) and the chicken stock, and bring to high heat – not quite boiling. Add the remaining, unfried strips of tortilla. Add salt and pepper, then squeeze the juice of the limes into the pot and turn off the heat. Take a taste and make add more salt or pepper if needed.

Garnish the individual soup bowls with chopped cilantro, cotija cheese, slices of avocado, and the crispy tortilla strips. Serve immediately.