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Instructions |
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Boil the chicken breasts in Chicken broth with an onion and some crushed garlic. When the chicken is cooked through remove from the pot, shred the chicken and set aside. Cut tortillas into 3/4 inch strips then cut so each is about 1.5 inches long
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Fry the tortillas lightly in corn oil until the chips are crisp and lightly browned. Remove the chips from oil and put on paper towels to drain. Set aside. Puree the Mexican tomatoes in a cuisinart or blender until smooth.
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Mix puree with Chicken broth (3 cans chicken broth to one can of tomatoes) and bring to a simmer. Add Zucchini and carrots and cook until the veggies are al dente.
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Place some tortilla chips in the bottom the the individual bowl, top with shredded chicken, avocado and shredded jack cheese. Spoon in some veggies and pour the broth over the little mound of goodies
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| Serving
Suggestions |
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Top with cilantro and serve with a wedge of lime
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Originally Submitted
1/12/2004
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