Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive or avocado oil
  • 1/2 large yellow onion (sliced)
  • 1.25-1.5 lbs chicken breasts
  • 6-7 cups water
  • 1 whole bay leaf
  • 1 tsp salt
  • 1 tbsp olive or avocado oil
  • 1/2 large yellow onion (diced)
  • 0.75 lb large tomatoes (skin peeled off, diced)
  • 3 garlic cloves (crushed and minced)
  • shredded chicken breasts (from above)
  • 4-5 cups chicken stock (from above)
  • 2 tbsp tomato paste
  • 1 tsp ancho chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp white granulated sugar
  • 1/2 tsp dried oregano
  • 1/2 cup heavy whipping cream
  • 1 tsp minced fresh cilantro
  • 1/2 lime - juice only
  • shredded cheese
  • sour Cream
  • toasted tortilla strips
  • chopped green onions

Instruction

  • Preheat a large Dutch oven or a soup pot over medium heat as add oil. Add sliced onions and sauté for a couple of minutes, until fragrant.
  • Add water, bay leaf, and salt. Bring to boil and you can scald the tomatoes at this point, before adding the chicken. To scald the tomatoes in order to make it easy to peel: Make a crisscross cut at the bottom of each tomato, just enough to slice the skin. Drop the tomatoes into boiling water and let them boil for just about 45 seconds. You will see that the skin will start to come off. Take the tomatoes out with a slotted spoon and set the aside.
  • Add chicken breasts to the pot, lower the heat to almost low and cook the broth for about 1 1/2 hours. (White foam-like substance will appear at the top, in the beginning, just take it off with a spoon and discard.)