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Place olive oil to a large stock pot over medium heat. Add onions and cook for 3 minutes. Add chopped garlic and cook for 2 additional minutes.
Add green chiles, tomatoes, chipotle pepper, oregano, cumin, adobo sauce, and smoked paprika. Stir for 2 minutes.
The chicken stock, sweet corn extract, salt, and tomato paste should be added next. Stir to incorporate. Bring to a boil, turn down heat and simmer for 10 minutes. Taste and adjust seasonings, as needed.
Add the shredded chicken, and lime juice and simmer for 15 minutes.
Serve hot, topped with cilantro, avocado, and queso fresco crumbles. Add a few almond flour tortilla chips or strips for garnish.