25 Chicken Recipes

1. Creamy Chicken Bacon Pesto Pasta

Ingredients
for 4 servings

6 strips bacon, sliced
2 chicken breasts, sliced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 onions, sliced
4 cloves garlic, minced
5 oz spinach
5 cups milk
1 lb
½ cup pesto
1 cup parmesan cheese
parmesan cheese, for garnish
fresh parsley, for garnish

Preparation

In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.
Add chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken.
Add onion and garlic and cook until softened.
When onions are caramelized, add spinach and cook until wilted
Add milk and bring to boil.
Add fettuccine into boiling mixture and cover.
Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes).
Mix back in the chicken. Stir in the pesto and parmesan.
Garnish with parsley and additional parmesan
Enjoy!

2. Honey-Glazed Fried Chicken

Ingredients
for 8 servings

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
8 bone-in, skin-on chicken thighs, and drumsticks
3 cups all-purpose flour
3 cups buttermilk
oil, for frying
honey, for serving

Preparation

In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined.
Pour half of the spice mix into the flour, mixing until the spices are evenly distributed throughout the flour.
Add the chicken to a bowl, and sprinkle the remaining spice blend over it. Mix until all the chicken pieces are evenly coated.
Pour the buttermilk over the chicken, and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color.
Marinate the chicken in the fridge for 2 to 8 hours.
Heat oil to about 325°F (170°C) in a large cast iron skillet.
Dredge each piece of chicken into the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it’ll burn while frying.
Fry 3-4 chicken pieces at a time, occasionally turning the pieces over. Cook for about 10-12 minutes, until golden brown and crispy.
Rest the chicken pieces on a wire rack to let excess oil drain off.
Drizzle with honey, then serve!
Enjoy!

3. Creamy Lemon Butter Chicken

Ingredients
for 4 servings

6 bone-in, skin-on chicken thighs
1 tablespoon paprika
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic
½ cup heavy cream
¼ cup parmesan cheese
1 lemon, juiced
2 cups fresh baby spinach
1 teaspoon dried thyme
1 cup chicken broth

Preparation

Season chicken thighs with salt, pepper, and paprika.
Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
Enjoy!

4. Cozy Chicken Dumplings

Ingredients
for 6 servings

SOUP

2 tablespoons oil
2 lb chicken breast
1 large onion, diced
4 carrots, sliced into 1/4-inch/6-mm half rings
3 cloves garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoon dried thyme
2 bay leaves
1 ½ cups frozen pea
4 tablespoons parsley, minced
DUMPLINGS

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream

Preparation

In a 6-quart/6-liter dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
Add chicken and any accumulated juices back to dutch oven and stir to coat in roux/vegetable mix.
Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
Place dough balls into simmering soup (making sure they don’t touch), add fresh parsley, and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
Ladle into bowl, giving 1-2 dumplings per serving.
Enjoy!

5. Easy BBQ Chicken Ring

Ingredients
for 4 servings

2 ½ cups cooked chicken, shredded
1 cup red onion, diced
1 cup BBQ sauce
1 cup mozzarella cheese
16 pieces crescent dough, 2 cans
ranch dressing, to taste

Preparation

Preheat oven to 375˚F (170˚C).
In a large bowl, combine shredded chicken, red onion, and BBQ sauce.
Place a small bowl, filled with mozzarella cheese, in the middle of a greased baking pan and arrange crescent dough triangles around the bowl with the smallest angle on the outside.
Sprinkle ½ of the cheese along the inside of the ring and spoon BBQ chicken mixture on top of the cheese, also in a circular shape. Top with the rest of the mozzarella.
Lay the top of the triangle over the filling and repeat until the all of the triangles have been wrapped around the filling.
Bake for 25 minutes or until golden brown.
Cut into pieces and serve with choice dressing in a bowl in the middle.
Enjoy!

6. Chicken And Avocado Salad

Ingredients
for 4 servings

4 boneless chicken thighs
1 head romaine lettuce, chopped
½ cup cherry tomato, halved
½ red onion, thinly sliced
2 avocados, chopped
CHICKEN MARINADE

1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced
1 jalapeño pepper, minced
½ teaspoon chili powder
1 tablespoon honey
4 tablespoons lime juice
DRESSING

4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
4 tablespoons lime juice

Preparation

In a medium bowl, combine all the ingredients for the chicken marinade.
Toss in the chicken thighs and marinate for at least one hour.
In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
Slice cooked chicken thighs and add to the salad bowl.
In a small bowl, combine all the ingredients for the dressing. Mix well.
Toss the salad with the dressing and serve immediately.
Enjoy!

7. Sweet and Sour Chicken 

8. Brazilian Chicken Croquettes

9. Easy Butter Chicken

Ingredients
for 4 servings

2 lb chicken breast
salt, to taste
pepper, to taste
1 teaspoon chili powder
½ teaspoon turmeric
6 tablespoons butter, divided into 2 tablespoon chunks
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
fresh cilantro, chopped for garnish
rice, for serving

Preparation

Marinate chicken breast in chili powder, turmeric, salt and pepper.
Let it sit for 15 minutes.
Brown chicken in 2 Tbsp. of butter, remove and set aside.
Melt another 2 Tbsp. of butter over medium heat, add onions, garlic, garam masala, grated ginger, chili powder, ground cumin, cayenne pepper, cinnamon, salt and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer.
Add the water and cream, bring back to a simmer.
Return the chicken and simmer covered for another 10 -15 minutes.
Stir in the last 2 tbsp of butter and additional salt and pepper to taste.
Serve garnished with cilantro on top of rice.
Enjoy!

10. Chicken Fajita Bombs

Ingredients
for 3 servings

2 tablespoons olive oil
1 onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
salt, to taste
pepper, to taste
½ cup shredded cheddar cheese
4 oz pepper jack cheese, cubed
4 oz cream cheese
3 boneless, skinless chicken breasts
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
TO SERVE

salsa
sour cream
guacamole

Preparation

Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
Heat pan over medium heat. If needed, add olive oil.
Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
Serve with salsa, sour cream, and guacamole!
Enjoy!

11. Creamy Mushroom Chicken Pasta

Ingredients
for 4 servings

3 tablespoons olive oil
1 ½ lb chicken breast, cubed
½ yellow onion, diced
salt, to taste
pepper, to taste
2 cups cremini mushroom
3 cloves garlic, minced
1 teaspoon thyme
2 teaspoons paprika
4 cups chicken broth
1 cup heavy cream
1 lb farfalle pasta
5 oz spinach
1 cup parmesan cheese

Preparation

Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.
Top off with extra parmesan and serve.
Enjoy!

12. Honey Mustard Chicken Tater Tots

13. Chicken Parm Lasagna

Ingredients
for 10 servings

3 chicken breasts
2 cups italian bread crumbs
5 eggs
1 cup flour
24 oz marinara sauce
15 oz ricotta cheese
8 lasagna noodles
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
vegetable oil
fresh basil, to garnish
salt, to taste
pepper, to taste

Preparation

Preheat oven to 350°F (180°C).
Cut chicken breasts in half widthwise (pound thin if necessary) and season with salt and pepper.
Coat the chicken in flour, egg, and finally in bread crumbs.
Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side). Set aside.
In a bowl, whisk one egg into the ricotta, then set aside.
In a casserole dish, spread ⅓ of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle.
Spread half of the ricotta mixture on top of the noodles and layer with chicken.
Top the chicken with ½ cup (50 gram) of mozzarella and a ½ cup (50 gram) of parmesan.
Continue layering in the same order and top with remaining cheeses.
Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
Serve with a sprinkle of fresh basil.
Enjoy!

14. Lime Chicken Black Bean Rice

Ingredients
for 4 servings

4 chicken thighs
1 cup white rice
1 ½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cup cilantro, chopped
1 can black bean, drained
1 lime
salt, to taste
pepper, to taste

Preparation

Season both sides of the chicken thighs with salt and pepper.
In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
Take the chicken out and add the onions and cook until they’re translucent, about 5 minutes.
Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
Serve the chicken over rice and garnish with cilantro.
Enjoy!

15. Bacon Guacamole Chicken Bombs

Ingredients
for 8 chicken bombs

2 avocados, ripe
½ white onion, finely chopped
½ tomato, chopped
2 tablespoons cilantro, chopped
½ tablespoon kosher salt
2 tablespoons lime juice, freshly squeezed
4 boneless, skinless chicken breasts
kosher salt, to taste
black pepper, freshly ground, to taste
8 bacon strips
1 tablespoon canola oil

Preparation

Preheat oven to 400°F (200°C).
Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado.
In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed.
Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well.
Bake for 10 minutes and then serve.
Enjoy!

16. Chicken Pot Pie

Ingredients
for 4 servings

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
½ white onion, chopped
2 cloves garlic, minced
1 cup gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
salt, to taste
pepper, to taste
1 pie crust, store bought, thawed

Preparation

Preheat oven to 400˚F (200˚C)
Heat oil over a cast-iron skillet. Add the cubed chicken, season with salt and pepper. Cook until no longer pink. Remove chicken and set aside.
To the same skillet, add the onions and garlic. Sauté until translucent.
Add potatoes and sauté about 5 minutes.
Add peas and carrots, and stir again.
Add the butter to the vegetable and allow to melt.
Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
Pour in chicken broth and bring to a boil to thicken sauce.
Season with salt and pepper. Remove from heat.
Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
Bake for 25-30 minutes or until golden brown.
Enjoy!

17. Chicken Lo Mein

Ingredients
for 4 servings

4 servings egg noodles
3 tablespoons hoisin sauce
¼ cup chicken broth
1 tablespoon soy sauce
2 tablespoons sesame oil
1 teaspoon corn starch
1 tablespoon vegetable oil
1 tablespoon ginger
2 cloves garlic, minced
½ onion, sliced
½ shiitake mushroom, sliced
½ cup carrot, sliced
½ cup sugar snap peas, halved
1 lb chicken breast, sliced
scallion, chopped for garnish
1 teaspoon salt
1 teaspoon pepper

Preparation

Season chicken with pepper, salt and 1 tbsp sesame oil. Mix thoroughly and set aside.
In a different bowl add, chicken broth, 1 tbsp sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly.
Heat oil over medium-high heat. Add chicken, cook until no longer pink (3 to 4 minutes).
Remove chicken and add ginger and garlic cloves, stir until fragrant.
Add mushrooms, onions, carrots, and sugar snap peas. Stir fry until vegetables are tender.
Add the cooked chicken and cooked egg noodles.
Toss in sauce and cook for another three minutes.
Garnish with scallions and call it a night in!
Enjoy!

18. Grilled Chicken Caesar Pasta Salad

Ingredients
for 1 bowl

10 oz farfalle pasta, "bow-tie" pasta
3 breasts chicken
3 tablespoons olive oil
salt, to taste
pepper, to taste
2 heads romaine lettuce, cut into 1-2 inch (3cm - 5cm) pieces
1 cup grape tomatoes, cut in half
1 cup crouton
parmesan cheese, to taste
¾ cup caesar dressing

Preparation

Boil water, add the pasta, and cook according to package instructions. Drain water, and let the pasta chill.
Meanwhile, season each of the chicken breasts with 1 Tbsp. olive oil, salt, and pepper.
Grill for six to eight minutes on each side. Cut the chicken into bite-size pieces.
In a large bowl combine pasta, romaine lettuce, tomatoes, chicken, croutons, parmesan, and Caesar dressing. Toss gently.
Enjoy!

19. Buttermilk Chicken Sandwich

Ingredients
for 8 servings

BUTTERMILK MARINADE

2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
8 boneless skinless chicken thighs
DILL DRESSING

1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup , grated
SEASONED FLOUR

2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon garlic powder
oil, for frying
1 head butter lettuce
2 tomatoes, slice
8 burger buns, we used brioche buns

Preparation

In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs to coat.
Marinate for at least one hour in the refrigerator.
In a small bowl, combine all the ingredients for dill dressing.
Cover and let sit for at least an hour in the refrigerator.
In a medium bowl, combine all ingredients for seasoned flour. Dip the marinated chicken in flour until chicken is completely covered.
Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than half full with oil.
Carefully fry chicken for roughly 7 minutes, or until cooked through. Internal temperature should reach 165˚F (75˚C), and the chicken is golden brown and crispy.
Drain on a paper towel-lined plate, or wire rack.
Heat a large skillet. Butter cut sides of the burger buns, then toast on hot skillet until browned and crisp.
Build sandwich with bread, lettuce, fried chicken, tomato slice, and dill dressing.
Enjoy!

20. Cheesy Chicken Broccoli Bake

Ingredients
for 3 servings

1 cup long grain rice
¼ teaspoon black pepper
½ teaspoon onion powder
1 can cream of chicken
1 cup shredded cheddar cheese
2 cups broccoli, diced
1 ½ cups chicken broth
cheddar cheese, for topping

Preparation

Heat oven to 375°F/190°C.
In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined.
Lay chicken on top of the rice mixture. Space evenly.
Cover with foil and bake for 50 minutes.
Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.
Enjoy!

21. Crispy Buffalo Wings

Ingredients
for 4 servings

2 lb chicken wings, pat dry
¾ cup cornstarch, divided
¼ cup flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon black pepper
2 teaspoons salt
⅔ cup water
oil, for frying
½ cup buffalo sauce

Preparation

In a bowl, toss ¼ cup (30g) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and rest for 20 minutes.
In a mixing bowl, whisk together the remaining cornstarch, flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper.
Gradually whisk in water, breaking up any lumps, mixing until smooth. The batter should be slightly runny.
Coat chicken wings in the batter, shaking off any excess.
Heat oil in a pot to 350°F (180°C).
Add the wings in batches, cooking for 8-10 minutes, until golden brown.
Once chicken is cooked, transfer to a on a wire rack set on top of a paper towel-lined sheet pan.
Transfer chicken to a clean bowl, and drizzle with top buffalo sauce, tossing to coat wings.
Transfer to a serving plate, serve with either ranch or blue cheese dressing and celery sticks.
Enjoy!

22. Chicken and Veggie

Ingredients
for 6 servings

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz sliced mushroom
3 tablespoons oil, for frying
SAUCE

3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Preparation

In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
Return the chicken and vegetables to the saucy pan, stir until heated through.
Serve with hot rice or noodles.
Enjoy!

23. Halloumi Chicken

24. Avocado Chicken Salad

Ingredients
for 4 servings

1 avocado, cubed
¼ cup plain yogurt
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt
¼ cup red onion, diced
¼ cup celery, diced
1 tablespoon jalapeño, diced
2 cups cooked chicken, chopped
sriracha sauce, to top, optional
fresh cilantro, to top, optional

Preparation

Combine avocado, yogurt, lime, garlic powder, black pepper, and salt in a medium bowl. Mash the avocado to desired consistency.
Add onion, celery, jalapeño, and chicken into the avocado mixture and stir to coat evenly.
Serve on toast with optional topping of sriracha and cilantro.
Enjoy!

25. Tortilla Bowl Chicken Soup

Ingredients
for 8 servings

1 onion, diced
1 jalapeño, diced
3 cloves garlic, chopped
3 chicken breasts
1 can black bean, drained
1 can corn, drained
1 can diced tomato
1 can red enchilada sauce
4 cups chicken stock
½ teaspoon dried oregano
½ teaspoon ground pepper
1 teaspoon cumin
1 teaspoon salt
1 pack large flour tortilla
vegetable oil, for frying
TOPPINGS (OPTIONAL)

fresh cilantro
monterey jack cheese
lime, wedged
avocado, sliced

Preparation

Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
Place the chicken breasts on top of the veggies.
Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
Set slow cooker to high and cook for 3 hours.
Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
Place fried tortilla bowl in a soup bowl and fill it with the soup.
Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
Enjoy!!