Mexican Chicken Stew

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 bring the chicken stock to a boil in a deep skillet.
• 2 sprinkle the chicken breasts with salt and pepper and add to the broth.
• 3 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.
• 4 heat 2 tablespoons oil in a stockpot over medium heat.
• 5 saute the half of the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft.
• 6 add the garlic and cook 2 or 3 minutes, until the aroma is released.
• 7 add the tomatoes and salsa and bring to a boil.
• 8 add the reserved chicken stock and simmer 10 minutes.
• 9 when the chicken is cool enough to handle, shred it into long strips.
• 10 to finish, add the shredded chicken to the salsa pot and bring to a boil.
• 11 taste for salt and pepper and stir in the cilantro and tortilla strips or chips. 6-7 per bowl.
• 12 ladle into 4 bowls, sprinkle with the grated cheese and the remaining onion and top with a dollop of sour cream. serve hot.