Earlier this week I had a leftover chicken breast and thighs from a roasted chicken I had cooked...I decided, given the fall weather to make a simple Mexican-tasting chicken soup. Here's the recipe:

Ingredients: 

1 onion (thinly sliced) 
2 cloves of garlic
1 head of cilantro 
2 tablespoons of olive oil
2 large tomatoes (Chopped) 
1 tablespoon of cumin
1 poblano (ancho) chile (cut into slices) 
2 cups of chicken (shredded, cooked) 
32 oz chicken stock
salt & pepper to taste

Cooking Directions

In a large pot (i used a large le creuset) heat the 2 tablespoons of oil. Add the onions and cook them until they are glossy. Then add garlic and 2/3 of cilantro (about 1/3 cup finely chopped). Cook until onions are browned.

Add the cumin, tomatoes and chile to the onion mixture - mix together. Add the chicken stock. Bring to a boil. Then set to a simmer. 

Add the shredded chicken and salt and pepper. Let cook for 30 minutes to an hour. You may need to add water if it boils down to quickly - but it is really to your taste.

Serve garnished with slices of avocado, cilantro and tortilla chips.