You may also like
Categories:
vegetable oil corn tortillas onion jalapeno pepper garlic tomato paste tomatoes ground cumin chicken broth chicken breast avocado Cheddar cheese
Viewed: 5 - Published at: 7 years agoIngredients
- 1 Tbsp. vegetable oil
- 4 (6-inch) corn tortillas
- 1 c. diced onion
- 1 1/2 Tbsp. jalapeno pepper, minced
- 5 cloves garlic, minced
- 1 Tbsp. tomato paste
- 3 (14 oz.) cans chopped tomatoes (undrained)
- 1 Tbsp. ground cumin
- 6 (10 1/2 oz.) cans chicken broth
- 2 c. cooked shredded chicken breast
- 1 c. diced avocado
- 1/2 c. shredded sharp Cheddar cheese
Method
- Heat oil in
- Dutch oven. Cut tortillas into strips and add to the oil, cooking 2 minutes until crisp. Add onion, jalapenos and garlic. Saut 3 minutes. Add tomato paste and canned tomatoes. Bring to a simmer. Cook 10 minutes. Stir in cumin, cooked shredded chicken, broth, avocado and shredded cheese. Bring to a boil. Turn heat to low and simmer, uncovered, 40 minutes. Will reduce to about 8 cups. Serve with tortilla chips.
