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Ingredients

• 1 to 2 canned chipotle chiles in adobo, plus sauce to taste
• 1 can (15-ounce) tomatoes
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4 inch thick
• 3 clove garlic, peeled
• 2 quarts chicken broth
• 1 large epazote sprig (optional)
• Salt to taste
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), cut into 1/2-inch cubes
• 1 large ripe avocado, peeled, seeded, and cut into 1/4-inch cubes
• 1/2 cup shredded cheese (Mexican such as Chihuahua, quesadilla, or asadero, or Monterey Jack)
• 6 ounces roughly broken tortilla chips
• 1 large lime, cut into 6 wedges

Description

Serious Eats