Ingredients:
1 white onion chopped
3 cloves of garlic chopped
3/4 tsp cumin
3/4 tsp dried oregano
1/4 tsp chili powder
1/4 tsp black pepper
8 cups of chicken broth (or bone broth)
1 cup diced tomatoes or (14oz can diced tomatoes)
1 cup diced mild chilies (or 4oz can diced chilies)
10 white corn tortillas cut into 1/2 inch strips plus 20 more for crunchies
2 -3 boneless skinless chicken breasts
Put all ingredients (except tortillas) in a big pot on the stove and bring to a boil and simmer 1 1/2 hrs. Take chicken out and shred it then put back into pot. Add tortillas. Let it cook 30 minutes more.
To make tortilla crunchies:
cut 20 tortillas in strips 1/4 inch thick. place on a cookie sheet drizzle with coconut oil and sprinkle about 1 tbs paprika. Bake at 400 degrees stirring every 3 minutes until they are crispy like a chip.
To serve: ladle soup into a bowl top with raw cheese, diced avocado, and a handful of the crunchies.
1 white onion chopped
3 cloves of garlic chopped
3/4 tsp cumin
3/4 tsp dried oregano
1/4 tsp chili powder
1/4 tsp black pepper
8 cups of chicken broth (or bone broth)
1 cup diced tomatoes or (14oz can diced tomatoes)
1 cup diced mild chilies (or 4oz can diced chilies)
10 white corn tortillas cut into 1/2 inch strips plus 20 more for crunchies
2 -3 boneless skinless chicken breasts
Put all ingredients (except tortillas) in a big pot on the stove and bring to a boil and simmer 1 1/2 hrs. Take chicken out and shred it then put back into pot. Add tortillas. Let it cook 30 minutes more.
To make tortilla crunchies:
cut 20 tortillas in strips 1/4 inch thick. place on a cookie sheet drizzle with coconut oil and sprinkle about 1 tbs paprika. Bake at 400 degrees stirring every 3 minutes until they are crispy like a chip.
To serve: ladle soup into a bowl top with raw cheese, diced avocado, and a handful of the crunchies.