Serves 3-4
Chicken
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chipotle chili powder
1 teaspoon each Kosher salt & fresh ground pepper
1 whole chicken, 3-5 pounds
Neutral oil
Kitchen string
Soup
24 oz jar red salsa, hot - but feel free to use whatev
2 cups chicken broth
2 corn tortillas, cut into match-stick size strips
1/2 ripe avocado
Cilantro for garnish
Preheat air fryer to 360
Combine rub ingredients - mix well
Lightly oil chicken, season all over with rub
Tie legs and wings to the bird so they don’t flop
Spray basket with neutral cooking spray, put chicken in breast-side down and cook 25 minutes, then flip and cook 25 more - you want it somewhere between 160 & 165 degrees, then remove, and let cool till you can handle
Put salsa and as much broth to make it as thin or thick as you like in a pot on medium heat
Preheat oven and cook tortilla strips at 350 for 10 minutes or until crispy - then set aside
When chicken is ready, let rest 15 minutes, then shred
Build you bowl: soup, shredded chicken, avocado, cilantro and the crispy tortilla pieces