1 onion, chopped fine 1 1/2 cups chicken stock 10 ounces diced, grilled chicken breast 2 tablespoons olive oil 1 tablespoon garlic 2 tablespoons chili powder 2 tablespoons cumin 2 tablespoons chopped cilantro 1 1/2 cups of your favorite salsa 14 tortillas (reserve two to be cut in strips and fried for garnish) 1/2 avocado Lemon wedges for garnish Monterey Jack cheese
Directions
Saute the onion and add all wet and dry ingredients and tortillas to the chicken stock. The tortillas will act as a thickening agent. Then, bring the mix to a boil and let it simmer. After serving, garnish with sliced avocado, lemon wedges and cheese.
