Ingredients
- 12 cups Swanson's Low Sodium chicken stock, divided
2 Tbsp corn starch (to thicken the broth)
1/3 cup prepared Cous Cous
1 lb. cooked chicken (or turkey), shredded (or cubed)
2 Roma Tomatoes, seeded and chopped (sometimes I add more)
1 bunch of Scallions, chopped (white and green parts, separated)
1 lime (juice only)
1/2 tsp pepper (or less for less heat)
1 tsp cumin (ground)
Tortilla Chips (crunched)
1/4 cup Monterey Jack Cheese, shredded
Description
Heat 11 Cups Of Chicken Stock* Over Medium Heat. In The Meantime, Mix Corn Starch With 1 Cup Of Cold Broth Until Dissolved, Then Slowly Add It To The Rest Of The Broth While Stirring (to Avoid Clumping).Shred (or Cube) Cooked Chicken (or Turkey) And Set A
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