| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 T 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 T ground cumin
- 1/2 T chili powder
- 1/4 t cayenne pepper
- 1-2 bay leaves
- 2 carrots thinly sliced
- 1 1/2 cups shredded monterey jack cheese
- 1-2 avocados diced
- 10 oz bag of tortilla chips
Ingredients
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Instructions
- 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.
