This traditional Mexican dish is incredibly flavorful and very simple to pull together.
Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1 medium red bell pepper, seeded and diced
- 1 medium red onion, peeled and diced
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 garlic clove, chopped
- 2 chipotle peppers in adobo, chopped
- 1 can (28 oz.) diced tomatoes
- 1 cup chicken broth
- 2 cups shredded chicken from 1 small cooked rotisserie chicken
- 2 cups tortilla chips
- ½ cup shredded Monterey jack cheese
- ½ cup chopped cilantro
- 4 large radishes, thinly sliced
- Heat the olive oil in a large frying pan over medium heat. Add the bell pepper and onion and season with salt and black pepper. Cook until softened, 5-7 minutes. Add the garlic and chipotles, and stir for 1 minute. Add the diced tomatoes and their liquid along with the chicken broth. Bring to a boil, and reduce heat to a simmer. Cook for 8-10 minutes, or until slightly thickened.
- Stir in the chicken and tortilla chips. Cook until chicken is warmed through and chips are slightly softened, about 2 minutes.
- Divide mixture between 4 bowls and top with cheese, cilantro, and radishes. Serve immediately.