Cooking Instructions

• Heat ¼ cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
• Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
• Place 1 ½ pounds chopped tomatoes, ½ chopped yellow onion, 1 sliced medium jalapeño, and 2 cloves peeled garlic in a blender or food processor. Pour in 1 cup of low-sodium chicken or vegetable broth and blend until smooth.
• Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
• Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
• Serve warm garnished with diced avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.