Ingredients
250 g corn tortillas
240 ml vegetable oil
2 medium tomatoes, chopped
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
240 ml vegetable broth
2 cups cooked chicken, shredded
1 avocado, sliced
½ cup fresh cilantro, chopped
Method
Cut corn tortillas into triangles.
Heat oil in a large skillet over medium heat.
Fry tortilla pieces until golden and crispy, about 3-5 minutes.
Add chopped tomatoes, garlic, chili powder, and cumin to the skillet.
Pour in vegetable broth and shredded chicken; stir until everything is well combined and heated through.
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