An adapted version of the Mexican home-cooking classic, from the rock star, Rick Bayless.
This recipe is unstoppable, whether for 20 people or just you and a friend. It will be gone before you know it.
Serves 12 to 16
Ingredients3 tablespoons vegetable oil
2 large onions, sliced (divided use)
3 16-ounce jars of salsa, preferably fire-roasted tomatillo salsa
1 quart chicken broth
24 ounces tortilla chips, preferably the rustic home-style ones from a local tortilleria
2 cups (8 ounces) shredded Mexican melting cheese (such as Chihuahua) or Monterey Jack, brick or mild cheddar
2 to 3 cups (10 ounces to a pound) coarsely shredded cooked chicken - I use leftover grilled chicken or buy a rotisserie chicken (optional)
3/4 cup Mexican crema, creme fraiche or sour cream thinned with a little milk or cream
1/2 cup grated Mexican queso anejo or other garnishing cheese such as Romano or Parmesan (optional)
A handful of cilantro leaves, for garnish
Add the salsa and broth and bring to a boil. When the sauce is at a rolling boil, turn off the heat and stir in the chips and shredded cheese. Press the chips down to ensure that nearly all are submerged; a few on the top may still be sticking out.
Strew the chicken over the top, cover and let stand for 3 or 4 minutes. Gently stir everything together, then drizzle with the crema, and sprinkle with the onion, optional grated queso anejo and cilantro. Serve without hesitation.