1/2 large yellow onion
1 tbs veggie oil
2 chicken breasts
5-6 cups of water
1 whole bay leaf
little bit of salt
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3 large tomatoes (skin peeled off)
1 tbs vegetable oil
1/2 large yellow onion (from above, in stock)
2 shredded chicken breasts (from above)
2 1/2 cups of stock (from above)
1/4 cup heavy cream
1/4 tsp red pepper flakes (you can adjust to taste)
1/4 tsp cumin
1 tsp minced fresh cilantro
Topping: Grated Monterrey Jack cheese
Topping: Sour Cream (optional)
Topping: toasted tortilla strips (optional)