2 cups shredded roasted chicken
2 quarts (8 cups) homemade chicken stock (see note)
1 or 2 tbsp. canola oil or chicken schmaltz
1 large yellow or white onion, diced
2 large carrots, halved and sliced into half moons
4 to 6 large cloves of garlic, minced fine
1 (15 oz.) can diced tomato, lightly drained
1 (15 oz.) can diced green chile
1 (15 oz.) can corn, lightly drained
1 (15 oz.) can pinto beans
1 cup bottled red salsa, mild or spicy (such as Pace or La Victoria)
1 to 3 tbsp. ground cumin
1 tbsp. chile powder
salt, to taste

Garnish:

6 to 8 corn tortillas, sliced thin and fried into crisp strips
sour cream or Mexican crema
fresh cilantro, chopped
fresh avocado, cubed

Heat the oil or chicken fat in a large soup pot or dutch oven over medium high heat. Stir in the onion and carrot and sauté for about four minutes, then add the minced garlic and stir for a few seconds, until the garlic is fragrant.

Add the chicken stock and simmer uncovered for 30 to 60 minutes. Add the canned stuff, the salsa, the shredded chicken, and simmer at least another ten minutes; longer if you like.

Add the seasonings to taste, and anything else you like to use in soup (I like to add a shot of Kitchen Bouquet or Worcestershire sauce to give it some bottom). Simmer for another ten minutes, and serve with the garnishes.

Submitted by: Senyax