you’ll need…
3 (14.5 oz. each) canned diced tomatoes
3 cups chopped onions
1/2 cup minced garlic
1 Tbsp. cumin
4 lbs boneless, skinless chicken thighs, cut into 1-inch pieces with any fat removed
4 cans (49 oz. each) low sodium chicken stock or broth
1 cup lime juice
1 cup chopped cilantro

for the toppings you’ll need…
1 large bag corn tortilla chips
3 cups diced avocados
3 cups chopped tomatoes
3 cups shredded Chihuahua or cheddar cheese
1 cup chopped fresh jalapeño, seeded

let’s cook…

Heat the Caldero on medium high for 2 to 3 minutes. Stir in the tomatoes, onions, garlic and cumin; cook for 5 to 7 minutes or until onions become soft.
Add the chicken and cook 8 to 10 minutes, stirring often.
Stir in the chicken stock; cover and bring to a boil. Reduce heat to simmer and cook 10 minutes or until chicken is cooked through.
Add lime juice and cilantro just before serving.

it’s ready…
Place 2 tortilla chips at the bottom of a bowl. Ladle 1 cup of soup over the chips and top with 1 Tbsp.  each of avocado, tomatoes, and cheese.
Spoon in jalapeño to taste. Serve with additional tortilla chips.

Nutrients per serving:
Calories 140, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 26 mg, Carbohydrate 10 g, Protein 8 g, Sodium 214 mg, Fiber 2 g

prep tip…
Prepare the garnishes while the soup is cooking.
storage tip…
Leftover soup can be stored in quart or gallon size bags with the Seal-A-Meal Vacuum Sealer by Rival. Freeze or refrigerate the soup for an easy make-ahead meal!

Mama created this recipe for www.seventhavenue.com.