Chiliquilies

1 Chile de Arbol

2 New Mexico chili pods

1-2 cups chicken stock

3 medium tomatoes

2 cloves garlic

1/2 onion

1 bag of tortilla chips

In a medium saucepan boil chicken stock with the 3 chiles until they are soft. Then pour liquid into a blender and add tomatoes, garlic, and onion. Blend until smooth.

Pour into a medium skillet and cook to reduce the liquid. Add a little less than the full bag of chips. Continue cooking until chips have softened.

Can serve with eggs, avocado, queso fresco, radishes, and cilantro. Serves 4-6

This is one of Chelsey's favorite new recipes. When we are eating paleo she buys the Siete chips and uses that.