From the kitchen of Cookie Magazine.
Chloe loves it.
- 4 cups shredded chicken meat (pulled from rotisserie chicken)
- 2 garlic cloves, chopped
- ½ large onion, chopped
- 1 4 oz can green chilis
- 1 tbsp Olive oil
- ½ tsp cumin
- ½ tsp chili powder
- 2 quarts chicken broth
- salt and pepper
- juice from one lime
- 1 avocado, diced
- chopped cilantro
- shredded cheddar cheese
- tortilla chips
Finely chop 2 garlic cloves and ½ a large onion. Open a 4-ounce can of diced green chilies (optional).
In a soup pot, sauté it all in a tablespoon of olive oil for 1 minute. .
Stir in ½ teaspoon each of cumin and chili powder. Sauté for 5 minutes more.
Add 2 quarts of chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
Add the shredded chicken and salt and pepper to taste. Cook until warmed through, then remove from heat.
Stir in a diced ripe avocado, a handful of chopped cilantro, and the juice from 1 lime.
Serve, topped with a handful of tortilla chips and shredded cheddar cheese.