INGREDIENTS
2
Chicken breasts, large boneless skinless
1
Avocado
4
Carrots
1 cup
Coriander
2 cloves
Garlic
2 14.5 ounce cans
Tomatoes
2 14.5 ounce cans
Chicken broth
1 cup
Salsa - use your favorite brand
1/8 tsp
Cinnamon
2 tbsp
Cumin
1 tbsp
Butter, unsalted
8 ounces Monterey jack cheese, shredded or your favorite dairy-free alternative like Daiya
8 ounces light sour cream or your favorite dairy-free alternative
1
bag Of your favorite tortilla chips – xochil is gluten-free & my hubby's favorite
This is so fast and easy to prep, and even faster when you make it in the instant pot. Set for 20 minutes on high. It’s basic but still yummy! I dont put coriander in it, but I do add a cannon black beans in at the end.