Steps
- 1
Boil the chicken breasts with 2 garlic cloves and salt.
- 2
Chop the onions, tomatoes, and remaining garlic into medium pieces and remove the seeds from the chiles. In a pan, add a little oil and sauté everything. Make sure all sides are well sautéed (I sautéed the tomatoes separately due to space).
- 3
Remove the chicken breasts from the broth, shred them, and set aside.
- 4
Add everything sautéed to a blender with enough chicken broth to blend. Add the mixture to the broth, straining well.
- 5
Season the broth with the chicken bouillon cubes, a pinch of oregano, and salt. Taste until the salt is to your liking (I added 2 1/2 tablespoons, but it depends on the bouillon and your taste).
- 6
Cut the tortillas into squares (the size you prefer) and fry in oil.
- 7
Once ready, add the tortillas to a deep dish, fill it with the prepared broth, and sprinkle shredded chicken on top. I serve it with sour cream, avocado cubes, and dry cheese to taste.
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