Source: Mary Ann


2 boneless chicken breasts, cut in small cubes

1 small onion, chopped

2 cloves garlic, finely minced

½ teaspoon oregano

½ teaspoon cumin (optional)

1 bay leaf

6 cups water

1 ½ tablespoons chicken base

1 14 oz can tomatoes

1 4 oz. can green chillies

⅛ teaspoon red pepper

salt and pepper to taste


2 chopped green onions

½ avocado, sliced

shredded cheddar cheese

4 corn tortillas, cut into thin strips and fried in oil until crisp


In large pot saute chicken in oil for five minutes; add onions and garlic, saute another five minutes.  Add oregano, cumin, bay leaf, water, chicken base, tomatoes and chillies.  Bring to boil, then simmer 20 minutes.  Add salt and pepper to taste.  Garnish with green onions, avocado, cheese and tortilla strips.

© Barbara Deitch 2020