Servings:
Serves 4 Servings
Ingredients
- 1 cup chipotle salsa
- 2 cup chicken or vegetable broth
- 1/2 cup half and half or heavy cream
- 2 cup your favorite vegetable combination
- 1 cup cooked, leftover chicken, shredded (optional)
- 6 cup to 8 cups corn tortilla chips
- 1 cup panela cheese cut into 1/2-inch dice
- 1 cup ripe california avocado, halved, seeded, peeled and cut into 1/2-inch dice
- 1/2 cup small red onion, finely diced
- 1 cup to 2 jalapeño or serrano chiles, stemmed, seeded if desired, and minced
- 1/2 bunch cilantro, chopped
- 1 bunch lime, cut into wedges, for serving
- 1/4 cup sour cream, for serving, optional
Preparation
Baking Directions:
In a wide skillet, bring salsa, broth and half and half or cream to a boil.
Add vegetables, chicken if using, and tortilla chips.
Mix gently to coat each chip while simmering.
In 1 to 2 minutes, when some of the chips have moistened and begun to break up, but others are still holding their shape, add panela cheese.
Continue stirring gently for another minute to distribute cheese evenly.
Add avocado, onion, chiles and cilantro and stir well to distribute.
Cook for 1 minute, just to heat through, and then remove from stovetop and divide among 4 warmed plates.
Top with a squeeze of lime and a dollop of sour cream and serve immediately.
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