Prep 45 mins
Cook 45 mins
An authentic Mexican Stew. Very tasty.
- 2 cups chicken stock
- 1 lb boneless skinless chicken breast
- 2 tablespoons vegetable oil
- 2 onions, diced
- 3 garlic cloves, crushed
- 2 tomatoes, diced
- 14 ounces mexican salsa (I recommend Herdez or my Jeff's Salsa)
- 14 ounces tortilla corn chips (strips)
- 1 bunch cilantro leaf, only chopped
- salt & freshly ground black pepper
- 4 ounces monterey jack cheese, grated
- 4 ounces sour cream
- Bring the chicken stock to a boil in a deep skillet.
- Sprinkle the chicken breasts with salt and pepper and add to the broth.
- Cover and cook 8 to 10 minutes, or until cooked through. Then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.
- Heat 2 tablespoons oil in a stockpot over medium heat.
- Saute the half of the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft.
- Add the garlic and cook 2 or 3 minutes, until the aroma is released.
- Add the tomatoes and salsa and bring to a boil.
- Add the reserved chicken stock and simmer 10 minutes.
- When the chicken is cool enough to handle, shred it into long strips.
- To finish, add the shredded chicken to the salsa pot and bring to a boil.
- Taste for salt and pepper and stir in the cilantro and tortilla strips or chips. 6-7 per bowl.
- Ladle into 4 bowls, sprinkle with the grated cheese and the remaining onion and top with a dollop of sour cream. Serve hot.
Very tasty thanks for posting