1leftover chicken carcass, (I use the leftovers form my Foolproof Slow Roasted Paprika Chicken- see above)
128 oz canwhole or diced tomatoes
2cupsshredded cooked chicken
2cupsfrozen corn, (fire roasted if you can- Whole Food has it!)
2cupsfrozen diced okra
1/2cupshredded Mexican Cheese
Place leftover chicken carcass, tomatoes, peppercorns, bay leaves, water, celery stalk, carrots, and salt in instant pot/pressure cooker. Cook on high pressure for 35 minutes and then manually release pressure.
Strain broth. Add in paprika, cooked chicken, corn, okra, and jalapeno. Saute for 5 minutes until frozen vegetables are completely warm. Top with cheese, avocado, and tortilla strips.
Preheat oven to 375. Prepare a baking sheet with parchment paper. Stack tortillas and cut into strips. Arrange strips onto baking sheet (they should not stack) and lightly spray with oil. Bake for until golden brown, about 6-10 minutes (the time varies depending on the brand/type of tortilla). Store in an airtight container.