
1 lb. chicken, sliced, or cubed
4 c. Low sodium chicken stock
1/3 c. cilantro, chopped
1 green bell pepper, diced
2 T. olive oil
4 tortillas (I used wheat flour tortillas)
Method:
Heat oven to 400. Brush tortillas, on both sides, and then slice into 1/4 in. sliced. Spread tortilla slices on an baking sheet. Cook until golden brown, and crispy. OR use corn chips :)
Saute chicken in a hot skillet (I used Pam and a non-stick skillet), till chicken is completely cooked. Remove from heat, set aside.
Bring heat chicken stock, bell pepper, and cilantro to a boil. Reduce heat, simmer for 10 minutes.
Add chicken and continue to simmer, uncovered, for about 5 minutes.
Serve with hot sauce, green onion, and sour cream. Oh, cheese is good too.