Nutrition Information (per serving)
1 qt low-sodium chicken stock
4 Tbsp fresh lime juice
½ cup chopped avocado
5 oz cooked chicken thigh meat
⅓ cup chopped tomato
¼ cup minced red onion
¼ cup chopped fresh cilantro
¼ cup shredded sharp cheddar cheese
2 tsp minced jalapeño pepper
¼ tsp sea salt
15 corn tortilla chips
- In a large saucepan, bring chicken stock and 2 tablespoons of lime juice to a boil.
- In medium bowl, toss avocado with remaining 2 tablespoons of lime juice. Add all remaining ingredients except for corn tortilla chips. (Wear gloves when handling peppers or wash your hands thoroughly before touching eyes, nose or mouth).
- Divide chicken and vegetable mixture into 5 bowls. Place 3 corn tortilla chips per bowl and pour in ¾ cup chicken broth.