From the kitchen of Betty Moon

This is a great cold weather Northern New Mexico, perfect for serving for friends gathering.  I like spicy food, so I usually use really hot chili that really clears out the sinuses, but its just as good mild. I haven’t made this in awhile, and writing this post is making my mouth water just thinking about it.  Muey delicioso!

8 cups water
6 chicken thighs, boneless and skinless
1 can Rotel tomatoes
1 can diced tomatoes
1 tsp. cumin
1 T. New Mexico chili
bunch cilantro, diced
1 – 2 cloves garlic
corn tortillas
Monterey Jack cheese
green onion

Cook chicken thighs in water, remove chicken from pot and dice; return chicken to pot. Add tomatoes, cumin, chili, cilantro, and garlic. Simmer for 40 minutes.  Meanwhile, corn tortillas very thin and place on cookie sheet.  Toast tortillas in low over 250 until they are crisp.  Grate Monterey Jack cheese (unless you buy already grated).  Cut up onion and avocado (keep separate).  To serve, place tortilla chips in bowl first, then add soup and garnish with avocado, green onion, and cheese on top.

Serves 6

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