By: Chef Vern Warnock – Kona Aggressor II
Ingredients:
1 lb cooked roast chicken thigh fillet (save chicken stock)
4c chicken stock
1 8 oz can elpato jalapeno salsa
1 16 oz can tomato sauce
1 16 oz can diced tomato
1/2 c fine diced celery
1/2 cup fine diced onion
5 tbls cilantro
8 oz tortilla chips
