Easy to make and an absolute crowd-pleaser.
Steps
- In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Saute 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.
Notes
- from Sommer Collier
Ingredients
- 2 T olive oil
- 1 small onion, peeled and chopped
- 0.66 c fresh chopped cilantro, divided
- 3 cloves garlic, minced
- 4+ c chicken broth
- 14.5 ounce diced “fire roasted” tomatoes (canned)
- 2 whole skinless chicken breasts
- 0.75 T ground cumin
- 0.5 T chili powder
- 0.25 t cayenne pepper
- 1-2 bay leaves
- 2 carrots, thinly sliced
- 1.5 cups shredded Monterey jack cheese
- 1-2 avocados, diced
- 10 oz bag of tortilla chips