1. In a very large, (6-quart) Dutch oven, heat the oil over medium high. 2. Add about 2/3 of the onions, and cook, stirring often, until richly browned. 3. Add salsa and broth and bring to a boil. 4. When sauce is at a rolling boil, turn off the heat and stir in the tortilla chips and shredded cheese. Press the chips down so that nearly all of the chips are submerged, some may still stick out. 5. Strew the chicken over the top, then cover and let stand 3 to 4 minutes. 6. Gently stir everything together, then drizzle with the crema and sprinkle with the onion, optional grated queso anejo and cilantro. 7. serve without hesitation. ---------------------------------------------------------------------------
Nutrition
Ingredients
