INGREDIENTS
2
ancho chiles
28 oz
canned tomatoes
1 c
cherry tomatoes
1/2 c
cilantro leaves
7 1/2 oz
corn tortilla chips
4 Tablespoons
cotija cheese
2 tsp
cumin
2 cloves
garlic
2
green onions
1 tsp
ground coriander
1/2 lb
jack cheese
1
jalapeno pepper
1 cup
low sodium chicken broth
1 tsp
salt
2 cups
shredded chicken
1 Tablespoon
sugar