Last Made: --
Prep Time: 15
Cook Time: 15
Total Time: 30
2 tablespoons olive oil, 1 small onion; chopped, 2⁄3 cup fresh cilantro; chopped, 3 minced garlic cloves, 1 (14 1/2 ounce) can diced tomatoes, 4 cups chicken broth, 3⁄4 tablespoon cumin, 1⁄2 tablespoon chili powder, 1⁄4 teaspoon cayenne pepper, 1 -2 bay leaf, 2 carrots; thinly sliced, 2 skinless chicken breasts; halved and thinly sliced, 3⁄4 teaspoon salt, pepper, 1⁄2 cup shredded monterey jack cheese, 1 -2 avocado; diced, 16 ounces tortilla chips
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup crushed tortilla chips.
Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
*This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!