INGREDIENTS
2
guajillo chiles, stemmed, seeded, and torn into pieces
1 cup
boiling water
2
Roma tomatoes
2
tomatillos, husked and roughly chopped
2
garlic cloves, peeled
1
⁄2 large white onion, finely diced (about 3⁄4 cup), plus 1⁄4 cup diced white onion for serving
1 tbsp
vegetable oil
1
⁄2 small carrot, peeled and cut into matchsticks or small dice
1
⁄2 Anaheim chile, seeded and diced (about 1⁄4 cup)
1
1⁄2 pounds boneless, skinless chicken thighs
6 cups
chicken broth
1 tsp
kosher salt
2 cups
toasted corn tortilla strips or tortilla chips, broken into bite-size pieces
1
⁄2 cup shredded Monterey Jack or Cheddar cheese
1
ripe avocado, halved, pitted, peeled, and diced
1
⁄4 cup chopped fresh cilantro leaves
4
lime wedges