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• 2 onions diced
• 6 cloves garlic sliced
• 2 Tbls. vegetable oil
• 7 cups stock*
• 7 cups leftover shredded beef, chicken, pork, turkey.
• 10 oz. frozen corn kernels
• 1 Jar Smoky Iguana Chipotle Salsa
• 1 Tbls. salt
• 1/4 tsp. fresh ground pepper
• 6 corn tortillas cut into thin strips (1/4 inch)
• 1 cup sour cream for garnish
• 1/4 cup sliced green onions for garnish
• 6 sprigs cilantro for garnish

In a large saucepan over medium heat, sauté onion and garlic in oil until softened and translucent (4 to 5 minutes). Add stock, meat, corn, salsa, salt, and black pepper. Reduce heat to low and simmer, uncovered, for 45 minutes.

While chilaquiles simmer, heat oven to 350 degrees F. Toast tortilla strips on a baking sheet in the oven until dried out and lightly browned (12 to 15 minutes); reserve.

Serve in a shallow soup bowl, topped with toasted tortilla strips, sour cream, green onions, and cilantro sprigs. Also good with a couple of fried eggs on top.

*Since this may be from leftovers make a stock from whatever meat you are using or use chicken or beef bullion, in Mexico they use a lot of Knorr products

Related Products to this article
Half Moon Bay Trading Co. Smoky Iguana Chipotle Salsa
Smoky Iguana Chipotle Salsa

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