In a medium sized pot, add trimmed raw chicken breasts and the entire jar of salsa.
Cover the pot to cook on medium for 15 minutes.
Remove the chicken and place it on a cutting board or plate. Using two forks, shred the chicken.
Add bone broth to the pot, along with the shredded chicken, cilantro, sweet potato, lime, and pepper.
Lower the heat, cover and cook for an additional 10-15 minutes until the sweet potato is tender.
Serve with extra cilantro, red chili flakes, and avocado.
Slice tortillas in half, and then once more into quarters.
Lay flat on a baking sheet and spray the triangles with avocado oil or extra virgin olive oil and season with sea salt.
Put in toaster oven on toast and watch closely until they start to crisp- OR 400 degrees in the oven for 5-10 minutes.