Instructions: Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8 to 10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.

Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add garlic and cook 2 to 3 more minutes, do not brown. Add Red Tomato Salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes.

Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3 to 4 minutes then serve immediately while chips are still half crispy with garnishes on top.

This recipe yields 4 to 6 servings.

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