Ingredients (Servings: 6)
- 2 tbsp. cooking oil
- 2 jalapeño peppers, charred, seeded and diced
- 1/2 medium onion, diced
- 1 tbsp. Enchanted Chile Lime Seasoning
- 1/2 tsp. Cumin Seeds, Toasted
- 1 tsp. Crushed Aleppo Chiles
- 1/2 tsp. Dehydrated Minced Garlic
- 8 cups chicken broth
- 1 (14 oz.) can fired roasted diced tomatoes
- ½ cup Diced Green Chiles, canned
- 2 lbs. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 10 (6-inch) corn tortillas, cut into 1/8-inch strips
- 2 Tbsp. chopped fresh cilantro (optional)
- Salt to taste
- 1 ripe avocado, peeled and diced or sliced
Steps
- In a 5- to 6-quart saucepan, heat oil over medium heat, combine jalapeños, onion, Enchanted Chile Lime Seasoning, cumin seeds, Aleppo and garlic and stir until spices are fragrant.
- Add broth, tomatoes and green chiles and bring to boil. Reduce heat, cover and simmer 15 min., stirring occasionally.
- Add chicken and tortilla strips to broth and return to boil.
- Reduce heat, cover and simmer until chicken is cooked through, 5 to 10 min.
- Stir in cilantro (if using).
- Garnish each serving with avocado pieces.
- Serving Suggestions: Serve with shredded cheese or sour cream and tortilla chips or warm corn bread.
