Serves 4


  • 2 Tbsp. vegetable oil
  • 1 medium onion, diced
  • 2 garlic cloves
  • 5 ounces spinach
  • Pinch of salt
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 (4.25-ounce) can green chiles
  • ¼ cup lime juice
  • 4 cups chicken broth
  • 2 cups shredded roast chicken
  • 6 (6") corn tortillas
  • 1 cup cilantro
  • Lime wedges
  • Hot sauce


    Total time: 40 minutes

    Cut tortillas into 3"-long strips. In a large skillet, heat vegetable oil ⅛" deep over medium-high heat. In batches, cook tortillas until crisp, about 1 minute per side, adjusting heat to prevent burning and adding more oil as necessary. Drain on paper towels, sprinkle each batch with a pinch of salt and set aside.
    In a large pot, heat 2 Tbsp. vegetable oil over medium heat. Add diced onion and diced garlic cloves and cook, stirring occasionally, until softened, about 7 minutes. Stir in chili powder and oregano. Add green chiles, lime juice and chicken broth and bring to a simmer. Add shredded roast chicken and spinach, coarsely chopped, and simmer to heat through. Season with salt. Ladle into bowls and top with reserved tortilla strips and cilantro leaves. Serve with lime wedges and hot sauce.

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