2 cups chicken broth
1 cup Cabot Sour Cream
2 large avocados, peeled & de-seeded
4 ounce can diced green chilies
2 tablespoons sriracha
1 lime, juiced
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon kosher salt
¼ cup fresh cilantro
3 cups cooked, shredded chicken
8 large tortillas
8 ounces Cabot Pepper Jack, shredded (about 2 cups)
½ cup pickled jalapeno slices
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To see how to make this recipe, visit Little Leopard Book.
Photo courtesy of Whitney Bond.