Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2⁄3 cup fresh cilantro, chopped
• 3 minced garlic cloves
• 1 (14 1/2 ounce) can diced tomatoes
• 4 cups chicken broth
• 3⁄4 tablespoon cumin
• 1⁄2 tablespoon chili powder
• 1⁄4 teaspoon cayenne pepper
• 1-2 bay leaf
• 2 carrots, thinly sliced
• 2 skinless chicken breasts, halved and thinly sliced
• 3⁄4 teaspoon salt
• pepper
• 1⁄2 cup shredded monterey jack cheese
• 1-2 avocado, diced
• 16 ounces tortilla chips

Directions

In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.

Stir in tomatoes and spices, then bring to a boil.

Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.

Stir in half the cheese and 1 cup crushed tortilla chips.

Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.

*This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!