Smoky Chipotle Chili Crisp Tortilla Soup

Heat the extra virgin olive oil in a large braiser over medium high heat.

Add the onions and garlic to sweat for 5 minutes.

Add the cumin, paprika, Cravings Smoky Chipotle Chili Crisp and oregano to the pan.

Stir to incorporate and sweat for 1 minute.

Place the chicken thighs into the pan. Stir briefly for 30 seconds.

Pour the crushed tomatoes, water and the 1 ½ tablespoon bouillon powder.

Bring to a boil and lower to a gentle simmer.

Add the canned corn half way through the cooking time.

Simmer for 20 minutes or until the chicken thighs are cooked through.

Remove cooked pieces and shred. Add the shredded chicken pieces back into the soup.

Garnish:

Lime segments

Diced avocado

Cilantro

Tortilla chips, crushed