Ingredients
- 2 tablespoons olive oil
- 2 yellow onions, diced
- 6 cloves garlic, chopped
- 2 chipotle peppers packed in adobo sauce
- 6 ounces tomato paste
- 7-8 cups chicken broth
- 1 cup dehydrated corn
- 1 avocado, diced
- 1/2 cup chopped cilantro
- 1 cup tortilla chip strips
- 2 limes, quartered
- 1 cup queso fresco
- 1.5 cups leftover roast chicken
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