Chicken Tortilla Skillet

1 T. olive oil

1/2 small onion, dice

2 cloves garlic, minced

3 sprigs fresh oregano or 1 t. dried

1 (15 oz) can diced tomatoes with juices

1 (4 oz) can diced green chiles, drained

1/2 small zucchini, diced

1 c. chicken broth

2 c. shredded, cooked chicken

pepper to taste

1 c. roughly crushed tortilla (corn) chips

3 oz. feta cheese, crumbled

sour cream for garnish, if desired


Heat olive oil in a cast iron skillet.  Add onions and garlic, cook and stir for a few minutes until softened and fragrant.  Add the oregano sprigs, tomatoes with juices, zucchini and drained green chiles.  Bring to a boil, reduce to a simmer and cook for about 10 minutes.


Stir in chicken and season with black pepper. Stir in the tortilla chips.  Cook until heated through. Off heat, sprinkle with cheese.  Serve with a dollop of sour cream, if desired.