1. In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes. 2. Stir in tomatoes and spices, then bring to a boil. 3. Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes. 4. Stir in half the cheese and 1 cup crushed tortilla chips. 5. Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+. 6. *This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up! ---------------------------------------------------------------------------
Nutrition
Ingredients
