Ingredients
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2 tablespoons olive oil
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1 small onion, chopped
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2/3 cup fresh cilantro, chopped
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3 minced garlic cloves
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1 (14 1/2 ounce) can diced tomatoes
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4 cups chicken broth
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3/4 tablespoon cumin
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1/2 tablespoon chili powder
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1/4 teaspoon cayenne pepper
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1 -2 bay leaf
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2 carrots, thinly sliced
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3/4 teaspoon salt
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pepper
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1/2 cup shredded monterey jack cheese
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1 -2 avocado, diced
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16 ounces tortilla chips
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2 skinless chicken breasts, halved and thinly sliced
Instructions
- In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
- Stir in tomatoes and spices, then bring to a boil.
- Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
- Stir in half the cheese and 1 cup crushed tortilla chips.
- Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
- *This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!