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Ingredients

• 1 cup canola oil
• 2 corn tortillas cut into 1/3-inch strips (see note)
• Kosher salt
• 1 tablespoon olive oil
• 1/2 small onion, roughly chopped (about 1/2 cup)
• 2 cloves garlic, crushed
• 1 teaspoon chili powder (or 1 ground arbol chili combined with 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano)
• 6 cups low-sodium chicken broth (see note)
• 1 medium zucchini, cut into 1/2-inch dice (about 1 cup)
• 1 medium tomato, chopped (about 1/2 cup, or 1/2 cup diced canned tomatoes)
• Kernels from 1 ear corn (about 3/4 cup, or 3/4 cup frozen corn)
• 1/2 cup diced or shredded cooked chicken (optional)
• Freshly ground black pepper
• 1/4 cup chopped cilantro
• 2 ounces grated or crumbled pepper jack, jack, or feta

Description

Serious Eats