Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 teaspoons minced garlic
- 4 cups chicken broth
- 14.5 ounce diced “fire roasted” tomatoes canned
- 2 whole skinless chicken breasts
- 3/4 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1 1/2 cups shredded Monterey jack cheese
- 1-2 avocados diced
- 10 ounce tortilla chips
Instructions
- In a large stock pot, heat the oil over medium-high. Add onions and garlic. Sauté 3 minutes.
- Stir in chicken broth, tomatoes, whole raw chicken breasts and all the spices. Push the chicken breasts to the bottom of the pot. Bring to a boil, then reduce the heat to medium and cook another 10-12 minutes.
- Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
- Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.
- Ladle into bowls and top with the remaining cheese, fresh avocado, and more tortilla chip pieces.
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