Red Chicken Chilaquiles Stew - cooking recipe

Ingredients

2 cups chicken stock
1 pound skinless, boneless chicken breasts
2 tablespoons vegetable oil (1 cup oil if using fresh tortillas)
1 onion, diced
3 garlic cloves, crushed
1 large or 2 medium tomatoes cored, seeded and diced
2 cups red tomato salsa
7 small corn tortillas, cut into 1/2 inch wide strips Or about 2 dozen leftover chips
1 bunch cilantro, leaves only, chopped
Salt and freshly ground black pepper

Preparation

Bring the chicken stock to a boil in a deep skillet.
Sprinkle the chicken breasts with salt and pepper and add to broth.
Cover and cook 10 minutes, or until cooked through.
Lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.
Heat 2 tablespoons of oil in a stockpot over medium heat. Saute the onions with 1 teaspoon of salt and 1/2 teaspoons pepper until soft.
Add the garlic and cook 2 minutes, until aroma is released.
Add the tomatoes and salsa and bring to a boil.
Add the reserved chicken stock and simmer 10 minutes.
When the chicken is cool enough to handle, shred it into strips.