Ingredients

1 Tbsp. olive oil

1 small white onion, thinly sliced

10 garlic cloves, minced

1 serrano or jalapeño pepper, seeded and thinly sliced

6 cups vegetable stock

12 oz. Chickette

1 large tomato, peeled, seeded, and diced

2 Tbsp. green hot sauce

1/3 cup fresh lime juice

Black pepper, to taste

Cayenne pepper, to taste

1/3 cup chopped fresh cilantro

4 flour tortillas, cut into strips

Preparation

• Heat the oil in a large saucepan, add the onion, garlic, and hot pepper, and cook for about 5 minutes, or until lightly browned. • Stir in the stock, Chickette, tomato, hot sauce, lime juice, pepper, and cayenne. Simmer until the “chicken” is cooked, about 5 to 7 minutes. Stir in the cilantro and adjust the seasonings as needed.* • While the soup is cooking, preheat the oven to 350°F. Spread the tortilla strips on a baking sheet and bake for about 8 to 10 minutes or until lightly browned and crispy. • Top the soup with the tortilla strips.