Ingredients

• 1 chilled Deli oven-roasted chicken
• 1 fresh jalapeño pepper
• 2 green onions
• 1 ripe Hass avocado
• 2 (32 oz) boxes reduced-sodium chicken broth
• 1 teaspoon adobo with pepper
• ¼ teaspoon pepper
• 1 cup water
• 1 tablespoon cornstarch
• 1 lime, for juice
• 1 tablespoon unsalted butter
• 5 cups bite-size corn tortilla chips (about 5 oz)

Prep

Steps

1. Remove chicken from bones; chop coarsely (about 4 cups). Chop jalapeños finely, removing membranes and seeds if desired; add to chicken. Slice onions thinly. Halve avocado, scoop out flesh, and cut into bite-size pieces.
2. Combine broth, adobo, and pepper in large stockpot; bring to a boil on medium-high.
3. Combine water and cornstarch. Stir chicken and cornstarch mixture into pot; boil 2–3 minutes, stirring often, until slightly thickened and chicken is 165°F.
4. Remove pot from heat; juice lime into soup. Stir in butter, avocados, and green onions. Stir tortilla chips into pot or line serving bowls with chips and spoon soup over chips. Serve immediately.

Ingredients

• 1 (12-oz) round queso fresco (cheese)
• 1 jalapeño pepper, finely chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon Complete seasoning
• ¼ cup olive oil (+ additional for dipping)

Prep

• Cut cheese into eight wedges; then cut across each wedge to, but not through, outer edge.
• Chop jalapeño.

Steps

1. Fill each cheese wedge with peppers (about ½ teaspoon); press cheese together to close.
2. Preheat large sauté pan on medium-high 2-3 minutes. Combine flour and Complete seasoning; coat cheese, shaking off any excess.
3. Place oil in pan, then add cheese; cook 15-30 seconds on all sides or until golden brown. Drain on absorbent towels; serve with olive oil for dipping.