Ingredients
5 (6-inch) corn tortillas, halved and cut crosswise into ½” strips
1 ½ Tbsp olive oil
3/4 cup onion, diced
1 red bell pepper, diced
1 jalapeno, diced and seeds removed
2 cloves garlic, minced
6 cups low sodium chicken stock
1 cup water
1 (8-oz) jar picante sauce
1 (4.5-oz) can chopped green chiles
1/2 tsp chili powder
1 (15.5-oz) can black beans, drained
1 Tbsp canned chipotle in adobo sauce, minced
1 (2.5-3 pound) rotisserie chicken, skin and bones removed and meat shredded into bite-sized pieces
4 Tbsp cilantro, chopped (plus more for optional garnish)
1 ½ Tbsp lime juice
salt and pepper, to taste
1 avocado, sliced (optional)
1 cup Monterey Jack cheese, shredded (optional)
½ cup sour cream (optional)
Preparation
