RECIPE BELOW ⬇️
1/2 red onion, minced
1 jalapeno minced
3 plum tomatoes, chopped
1/3 cup cilantro, chopped
1 tsp olive oil
2 large chicken breast
32 oz Freak Flag Organics chicken tortilla bone broth
2 cups water
5 corn tortillas
2 cups frying oil
Greek yogurt, shredded cheese, avocado for topping
salt + pepper to taste
Dice red onion, jalapeno, and tomatoes. Add to a pot with olive oil on medium high heat. saute vegetables for 3 minutes and add chicken breast into pot. cook for a couple minutes and flip both chicken breast. add your bone broth + water and cover. keep on medium heat and let simmer for about 20-25 minutes until chicken is cooked all the way through.
Once chicken is done, take chicken breast out of the pot and shred with 2 forks. Place shredded chicken back into pot with lime juice + cilantro, following with salt + pepper to taste.
For corn tortillas- cut into strips and fry in oil until golden brown and crispy, then place on a paper towel to dry. *You can also use tortilla chips instead for this.
Serve in a bowl and top with toppings of your choice- I used greek yogurt (sour cream replacement), avocado, more lime, cilantro, and corn tortilla strips.