This is a great one pan dish. Use rotisserie chicken from the store or grill and shred your own chicken breasts to use.
2 large tomatoes, chopped
2 jalapeno peppers, seeded
1 cup chicken broth
1/4 teaspoon salt
2 cloves garlic, peeled
1 Tablespoon olive oil
1/4 cup chopped red onion
4 cups tortilla chips slightly stale
2 shredded chicken breasts
1 ripe avocado, peeled and sliced
1/4 cup light sour cream
1 Tablespoon finely chopped fresh cilantro
Place tomatoes and jalapeños in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth. Set aside. Heat a 12″ sauté pan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 2 minutes or just until tender, stirring occasionally. Add tomato mixture to pan. Bring to a simmer, uncovered, for 10 minutes, stirring occasionally. Add chips to pan, and stir to coat with tomato mixture. Add chicken. Reduce heat to medium-low and cook for 5-7 minutes or until chicken is heated through. Serve with avocado slices, sour cream, and cilantro.
Recipe from Cooking Light Magazine