- 4 boneless skinless chicken breasts
- 2 cans (14 oz each) diced tomatoes (undrained)
- 1 small can mild green chilies, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth (may need up to a cup more)
- 1 tsp cumin
- salt/pepper to taste
- 4 corn tortillas cut in 1/4” pieces (Grandma Morgenegg likes it better with tortilla chips instead of tortillas, the tortillas get soggy)
- 2 Tbsp fresh cilantro, chopped
- 1/2 cup shredded Monterey jack
- 1 avocado, diced and tossed with lime
Cook chicken, tomatoes, chilies, onion, garlic, chicken broth, and cumin until chicken is tender enough to be shredded. Shred chicken. return to liquid and season as desired. Add tortillas and cilantro before serving. Stir well to blend. Serve with cheese and avocados.