a delicious take on chicken soup featuring tender chicken thighs, jalapeño and tomatoes. the salty Cotija cheese and creamy avocado at the end are a must.
brown chicken thighs in oil until crispy.
cook onions in chicken drippings until browned and softened.
add water and tomatoes to pot with onions. add browned chicken thighs to pot and bring to a boil.
remove chicken and shred then add back to pot with cilantro.
top with avocado and crumbled Cotija cheese.
cozy, savory & satisfying!