| 1. |
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion, sauté for 1 minute. |
| 2. |
Add 1 gallon water, and bouillon, 1/2 the cumin, 1/2 the chili powder, tomato paste, pepper, bring to a boil. |
| 3. |
Reduce heat; add chicken breasts, simmer 20 minutes. |
| 4. |
After 20 minutes, remove chicken breasts from water, let cool, and shred or cut into small chunks. |
| 5. |
Add back to the water. Add carrots, 1/4 cup of cilantro, can of tomatoes, and simmer for 15 minutes. |
| 6. |
Add 1/4 cup cilantro, remaining cumin and chili powder, simmer 10 minutes. |
| 7. |
Ladle 2 cups into soup bowl, top with 1 tortilla chip crumpled, then shredded cheddar, shredded cabbage and 2 tablespoons avocado (both optional), and 1 1/2 teaspoons of cilantro, finish with a squeeze of lime and a dollop of sour cream with radishes on the side (all optional). |
