Tuesday, October 31, 2006
Makes: 4 servings
Prep: 10 minutes
Cook: 22 minutes
Juice from 1 lime (about 2 tablespoons)
3/4 pound boneless, skinless chicken thighs, trimmed of excess fat
2 teaspoons hot chili powder
2 teaspoons oil
3 cloves garlic, minced
1 can (14 1/2 ounces) jalapeno-flavored diced tomatoes
3 cups low-sodium chicken broth
1/2 cup shredded sharp cheddar cheese
1 avocado, peeled and pitted, cut in chunks
16 tortilla chips, broken in half (OR BAT-shaped Tortilla chips!)
- Heat broiler. Drizzle lime juice over chicken; sprinkle with 1 teaspoon of the chili powder. Coat broiler pan with nonstick cooking spray. Broil chicken 5-6 minutes per side or until 160 degrees Fahrenheit on an instant-read thermometer. Remove and set aside.
- Heat oil in large, deep pot over medium heat; add garlic and remaining teaspoon of chili powder. Cook 1 minute. Add tomatoes (with their juice), broth and 1 cup water; bring to a boil, reduce heat to medium-low and cook 10 minutes, covered.
- To serve: Tear chicken into small pieces and divide among four bowls. Divide tomato broth among the bowls; top each with cheese, avocado and tortilla pieces (bat chips).