Serves 4-6
- 1 TB olive oil
- 1 medium onion
- 6 garlic cloves minced
- 2 14 ½ ounce diced tomatoes Muir Glen
- 2 quarts chicken broth
- 1 ½ TB cumin
- 1 tsp chili powder
- 3 Bay leaves
- 4 skinless boneless chicken breast halves diced
- Pinch cayenne
- Salt and pepper to taste
Toppings
- 2 ½ cups shredded jack or cheddar
- 3 avocados sliced
- ½ cup chopped cilantro
- Sour cream
- 6 Organic corn tortillas cut into strips
- Sauté onion until soft. Add garlic and tomatoes with juice and bring to a boil
- Add chicken broth, cumin, chili powder, bay leaves and cayenne and bring back to a boil
- Add chicken and simmer for 15 minutes
- Meanwhile, fry tortilla strips in coconut oil and set aside
- Add salt and pepper to taste and desired toppings
