8 cups chicken broth/stock
1 tablespoon minced fresh garlic
2 tablespoons fresh cilantro, minced
1 tablespoon onion flakes
1 can chopped tomatoes
1 tablespoon chipotle chiles in adobo seasoning
1 teaspoon salt, or to taste(omitted)
2-3 cups shredded rotisserie chicken meat
Bag of tortilla chips(thick cut)
6-8 ounces Monterey Jack cheese, grated (we used mild cheddar and it was fine)
2 avocados, peeled and sliced
Place the broth, garlic, cilantro, onion, tomatoes, chiles with adobo and salt in a large pot and simmer for about 15 minutes.
Add the chicken and continue cooking for another 15 minutes.
Place a handful of fried tortilla strips in the bottom of your serving bowls. Ladle some soup over the tortilla strips and top with a little cheese, a dollop of sour cream and a few slices of avocado. Serves 6-10.
** we cut this recipe in half and it would have served 3 maximum. It was the BEST we have ever made.