3 large boneless chicken breast halves
28 oz. can diced tomatoes, drained
27 oz. can whole green chilis, drained and cut up
64 oz. chicken broth
2 tablespoons olive oil or vegetable oil
1 large onion, medium diced
4 large cloves garlic, minced
2 large fresh tomatoes, seeded and diced
1½ tablespoons garlic salt
3 tablespoons chicken bouillon
½ teaspoon cumin
10 oz. queso fresco cheese, crumbled (jack cheese can substituted)
1 bunch fresh cilantro, chopped
4 limes, quartered
1 bag tortilla chips, crushed
Prepare indoor or outdoor grill to medium-high. Rub chicken breasts with oil and salt and grill to get a good char, until breasts are just done (don’t overcook). Remove chicken and let rest before cutting into ½ inch chunks or shredding.
Heat oil to a large soup pot, adding onions and cooking 3-4 minutes until translucent. Add garlic, chilis, fresh and canned tomatoes, bouillon, cumin, garlic salt, chicken breast, and chicken broth. Stir and simmer 15 minutes.
To serve, put crushed tortilla chips in the bottom of a bowl, ladle soup over chips, sprinkle cheese, cilantro and a squeeze of lime!