Ingredients:6 cups chicken stock, homemade or purchased (I use reduced sodium)
2 cups cooked, shredded chicken (I like to roast mine)
½ white onion, chopped
(I also add 2-3 zucchinis, chopped)
2 teaspoons chili powder (I also use 1 teaspoon or so of cumin)
juice from 3-4 limes
salt and pepper to taste
1 cup crumbled tortilla chips
Directions:
2 cups cooked, shredded chicken (I like to roast mine)
½ white onion, chopped
(I also add 2-3 zucchinis, chopped)
2 teaspoons chili powder (I also use 1 teaspoon or so of cumin)
juice from 3-4 limes
salt and pepper to taste
1 cup crumbled tortilla chips
Directions:
Coat a large saucepan with olive oil over medium-high heat, add onion and zucchini and saute until tender, about 3 minutes. Add the chili powder and stir until fragrant. Pour in stock and bring to a boil. Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through. Add the lime juice and salt and pepper to taste. Ladle into bowls and top with tortilla chips and garnishes.
Garnish ideas:
shredded Monterey Jack cheese
chopped avocado
fresh chopped cilantro
Garnish ideas:
shredded Monterey Jack cheese
chopped avocado
fresh chopped cilantro
