Ingredients
1 Tbsp canola oil
1 medium onion, diced
1 tsp ground cumin
1 pound boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
4 cups chicken broth
1 14 oz can diced tomatoes
1 can diced green chilies
2 Tbsp lime juice
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro
Preparation
Heat pan with canola oil. Add onion and cook until the onion begins to soften, 3 - 5 minutes. Add cumin and cook, stirring for 1 minutes. Add chicken , broth, tomatoes and their juice as well as chilies. Bring to a boil, reduce heat and simmer until th chicken is cook through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with cheese, cilantro and tortilla chips.
