Ingredients:

  • 6 corn tortillas, cut into quarters
  • 1 cup vegetable oil (for frying)
  • Salt, to taste
  • 2 cups red or green salsa
  • 1/2 cup chicken or vegetable broth
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 cup crumbled queso fresco or feta cheese
  • 2 medium ripe avocados, sliced
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 4 large eggs (for optional poaching)

Instructions:

  1. Heat oil in a frying pan over medium heat.
  2. Fry tortilla quarters in batches until golden brown and crispy, about 2-3 minutes.
  3. Drain on paper towels and sprinkle with salt.
  4. In a large skillet, combine salsa, broth, cumin, and garlic powder.
  5. Heat over medium heat until warm and bubbly.
  6. Gently fold in the crispy tortilla chips into the sauce and cook for about 2-3 minutes, just until chips are slightly softened.
  7. Serve immediately, topped with crumbled cheese, avocado slices, sour cream, cilantro, and a poached egg if desired.