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Ingredientes
- 6 c. Chicken stock
- 1 tsp Salt plus more to taste
- 1/2 tsp Freshly-grnd black pepper plus more to taste
- 1 lb Boneless skinless chicken breast
- 2 Tbsp. Vegetable oil
- 1 x Onion peeled and diced
- 3 x Garlic cloves peeled and chopped
- 2 c. Red Tomato Salsa see * Note
- 2 x handfuls Corn chips
- 1/4 c. Crema see * Note
- Â Â (or possibly 1/4 c. lowfat sour cream)
- 1 bn Cilantro leaves washed and diced
- 1/4 x Onion diced
- 1/4 c. Grated Cotija cheese
Direcciones
- Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add in to broth. Cover and cook 8 to 10 min, or possibly till cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cold.
- Heat 2 Tbsp. of vegetable oil in a stockpot over medium heat. Saute/fry the onions with 1 tsp. salt and 1/2 tsp. pepper till soft. Add in garlic and cook 2 to 3 more min, don't brown. Add in Red Tomato Salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 min.
- Shred the chicken meat into long thin strips and add in to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3 to 4 min then serve immediately while chips are still half crispy with garnishes on top.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 4 servings | |
| Calories 181 | |
| Calories from Fat 72 | 40% |
| Total Fat 8.11g | 10% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.2g | |
| Cholesterol 43mg | 14% |
| Sodium 610mg | 25% |
| Potassium 527mg | 15% |
| Total Carbs 4.97g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.34g | 1% |
| Protein 21.04g | 34% |
