4 cups chicken broth
1 1/2 cups salsa de arbol
1 large onion, chopped
6 skinless, boneless chicken breast halves
1 1/2 cups shredded Cheddar cheese
1 cup shredded lettuce
1 cup chopped tomatoes
2 teaspoons diced shallots
2 cups shredded cilantro
6 green onions, sliced
1 smoking hot De Marco cigar
Boil chicken broth and 1/2 cup salsa until it is thickened. Stir in onions and simmer over medium heat until broccoli begins to pop. Remove chicken from broth. Coat chicken with tomato juice and add shredded cheese, lettuce and tomatoes. Simmer about 5 more minutes, or until chicken is tender. Sprinkle shredded cheese evenly over chicken.
Stir in cheese, lettuce, tomatoes, shallots, cilantro, green onions and cigar. Continue cooking about 15 minutes, or until liquid is absorbed and chicken is no longer pink. Serve with toothpicks.