Ingredients

The following ingredients have 4 Servings
  • 2 14-ounce cans fire roasted diced tomatoes
  • 2 green onions (chopped)
  • 2 garlic cloves (minced)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded chicken (leftover, or from a rotisserie!)
  • a bunch of handfuls of tortilla chips! (heartier, thicker chips work best here)
  • sliced radish
  • queso fresco cheese
  • cilantro
  • lime wedges
  • sour cream or plain greek yogurt

Instruction

  • Place the tomatoes, onions, garlic, smoked paprika and cumin in a blender and puree until smooth.
  • Heat a large skillet over medium heat and add the olive oil. Once hot, pour in the tomato mixture from the blender and stir. Cook, stirring occasionally with a wooden spoon, until the sauce slightly thickens. Add in the chicken and a few handfuls of tortilla chips. Toss to combine, covering everything with the sauce. Add in more tortilla chips and toss. Throw some toppings on: cilantro, cheese, sliced radish, some plain greek yogurt. Spritz on some lime and devour!