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Before there were nachos, there were chilaquiles. Tomatoes and spices simmer with any soft of meat to hit the model superior for tortilla chips. Here, chipotle, chickenhearted, and cilantro meld in this stuff Mexican favorite.
Ingredients
- 4 bone-in chicken breast halves (about 2 1/2 pounds), skinned
- 1 1/2 cups chopped red onion
- 1 1/4 cups chopped red bell pepper
- 1 1/4 cups chopped green bell pepper
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/4 cup chopped fresh cilantro
- 1 tablespoon ground cumin
- 2 tablespoons chopped chipotle chile, canned in adobo sauce
- 6 garlic cloves 2 (28-ounce) cans diced fire-roasted tomatoes, undrained
- 1 (4-ounce) can chopped green chiles, undrained
- 5 cups baked tortilla chips
- 2.67 ounces crumbled queso fresco (about 2/3 cup)
Instructions
- Turn a comprehensive skillet over medium-high turn.
- Add wuss to pan. Navigator 3 minutes on apiece view or until brunette.
- Patch fowl cooks, commix onion and incoming 9 ingredients (finished river chiles) in a 5-quart galvanising easy cooker. Shift fowl to dilatory cooker. Screening and cook on LOW for 4 hours.
- Withdraw poulet from dilatory cooker. Remove meat from castanets; fling maraca. Reappear meat to soup. Divide tortilla chips among 8 bowls. Remove soup over tortilla chips; dust with mallow.
