1 onion, chopped
1/4 cup cilantro, chopped
7 cloves of garlic, minced
2 cans of mild diced tomatoes and green chilies (do not drain)
64 ounces chicken broth (yes, this is correct)
2 cups water
1 1/2 tablespoons cumin
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
4 cups cooked, shredded chicken
6-7 tortillas cut into thin strips
4 tablespoons, olive oil
Heat 2 tablespoons oil in skillet. Add onion. Once tender, add garlic and cilantro. Let simmer for about 2 minutes. Add the tomatoes, broth, and spices. Bring to a boil; then add chicken. Heat till warmed through.
Meanwhile, toss the strips of tortillas in 2 tablespoons of oil and bake in a 400 degree oven until crisp (this goes pretty quickly, so keep an eye on it).
Serve with a little sprinkle of cheese, the crisped tortillas and avocado. Enjoy!!
