Ingredients:

• 2 tbsp olive oil

• 1.5 lb chicken breast

• 1 15oz can fire-roasted diced tomatoes

• 4 c chicken broth

• 1 lg yellow onion (chopped)

• 4 cloves garlic (minced)

• 2 tsp ground cumin

• 1 tsp salt + extra to taste

• 2 4oz cans Hatch green chiles

• 4 Vista Hermosa corn tortillas (best clean tortilla brand)

• 1 bunch cilantro (chopped)

• juice of 2 limes

Method:

1. Heat large pan on low- med. heat

2. Once heated through add olive oil & allow to heat through

3. Add onion & saute until soft (about 5 min.)

4. Add garlic, saute until fragrant (about 1 min.) then add cumin and salt. Stir to mix

5. Add diced tomatoes, stir, then add chicken broth, stir, and bring to a boil

6. Turn down to a simmer and use immersion blender to mix (alt. can transfer and mix in a traditional blender)

7. Once blended add chicken breast and green chilis and simmer for 30 min.

8. Once chicken is cooked, remove from pot, shred, then return and add corn tortillas (cut into ribbons)

9. Stir until the tortillas have disintegrated a bit and soup consistency has thickened, then add additional salt to taste if needed

10. Turn off heat, serve, and top with chopped cilantro and squeeze of lime.

11. Enjoy!