Mexican Chicken Stew

• 2 cups chicken stock
• 1 lb boneless skinless chicken breast
• 2 tablespoons vegetable oil
• 2 onions, diced
• 3 garlic cloves, crushed
• 2 tomatoes, diced
• 14 ounces mexican salsa (I recommend Herdez or my Jeff's Salsa)
• 14 ounces tortilla corn chips (strips)
• 1 bunch cilantro leaf, only chopped
• salt & freshly ground black pepper
• 4 ounces monterey jack cheese, grated
• 4 ounces sour cream

1. Bring the chicken stock to a boil in a deep skillet.
2. Sprinkle the chicken breasts with salt and pepper and add to the broth.
3. Cover and cook 8 to 10 minutes, or until cooked through.
4. Then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.
5. Heat 2 tablespoons oil in a stockpot over medium heat.
6. Saute the half of the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft.
7. Add the garlic and cook 2 or 3 minutes, until the aroma is released.
8. Add the tomatoes and salsa and bring to a boil.
9. Add the reserved chicken stock and simmer 10 minutes.
10. When the chicken is cool enough to handle, shred it into long strips.
11. To finish, add the shredded chicken to the salsa pot and bring to a boil.
12. Taste for salt and pepper and stir in the cilantro and tortilla strips or chips.
13. 6-7 per bowl.
14. Ladle into 4 bowls, sprinkle with the grated cheese and the remaining onion and top with a dollop of sour cream.
15. Serve hot.

chicken stock, chicken breast, vegetable oil, onions, garlic, tomatoes, salsa, corn chips, cilantro leaf, salt, cheese, sour cream

Taken from www.food.com/recipe/mexican-chicken-stew-233114 (may not work)