Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 small onion, (peeled and chopped)
  • 2/3 cup fresh chopped cilantro, (divided)
  • 3 cloves garlic, (minced)
  • 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
  • 1-2 bay leaves
  • 2 carrots, (thinly sliced)
  • 1 1/2 cups shredded Monterey jack cheese
  • 1-2 avocados, (diced)
  • 10 ounce Bag of tortilla chips

Instruction

  • In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
  • Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
  • Add the carrots. Return 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 cilantro, fresh avocado, and more tortilla chip pieces.