• 4 boneless skinless chicken breasts
• 4-6 links of hot italian sausage, cut in small pieces
• 2 cans (14 ounces each) diced tomatoes (undrained)
• 1 small can mild green chilies, diced OR 2 jalapenos, diced
• 2 medium onions, diced
• 2 cloves garlic, minced
• 1 cup chicken broth (may need up to a cup more)
• 1 teaspoon cumin and 1 teaspoon red pepper flakes (or more if desired)
• salt/pepper to taste
• 4 corn tortillas cut in 1/4″ pieces (can fry lightly and then cut but I usually don’t)
• 2 tablespoons fresh cilantro, chopped
• 1/2 cup shredded montery jack (I use pepper jack for the extra kick)
• 1 avocado, diced and tossed with lime
Cook chicken, sausage, tomatoes, chilies, onion, garlic, chicken broth, and cumin until chicken is tender enough to be shredded. Shred chicken. Return to liquid and season as desired. Add tortillas and cilantro before serving. Stir well to blend. Serve with cheese and avocados and tortilla chips.