Ingredients

• 3 tablespoons vegetable oil
• 2 large onions, sliced (divided use)
• 3 (16 ounce) jars salsa, preferably fire-roasted tomatillo salsa
• 1 quart chicken broth
• 24 ounces tortilla chips, preferably rustic homestyle ones
• 2 cups shredded mexican melting cheese (like Chihuaua or monteray Jack)
• 2 cups shredded cooked chicken
• 3/4 cup sour cream thinned with a little milk or 3/4 cup cream
• 1/2 cup grated mexican queso anejo (optional) or 1/2 cup other garnishing cheese (optional)
• 1/2 cup cilantro (to garnish)

Instructions

1. In a very large, (6-quart) Dutch oven, heat the oil over medium high.

2. Add about 2/3 of the onions, and cook, stirring often, until richly browned.

3. Add salsa and broth and bring to a boil.

4. When sauce is at a rolling boil, turn off the heat and stir in the tortilla chips and shredded cheese. Press the chips down so that nearly all of the chips are submerged, some may still stick out.

5. Strew the chicken over the top, then cover and let stand 3 to 4 minutes.

6. Gently stir everything together, then drizzle with the crema and sprinkle with the onion, optional grated queso anejo and cilantro.

7. serve without hesitation.