3 Quarts Chicken Stock (Chicken Base or Bouillon is Cheaper than Canned)
2 Tablespoons Cumin
1 Tablespoon (at least) Dark Chile Powder
1 Tablespoon (or more) Cilantro
Salt and Pepper to Taste
Pour generous amount of oil into a 6 quart pot. Reserve the rest for frying tortilla strips. Add onions and garlic and cook until the onions are translucent.
Add half of the flour tortilla strips and cook until soft, not falling apart but not firm either. Add the diced chicken and heat. Can add a little broth to help with stirring and keep from ripping.
Add jalapenos, chiles, tomatoes and stir and heat slightly. Add the chicken broth and stir. Bring to a boil. Reduce heat and simmer. Add the cumin, chile powder and cilantro. Simmer for at least 20 minutes. I usually simmer the soup for longer to let the flavors blend better.
Fry the second half of the tortilla strips in oil until crispy but not brittle. You can also add things to soup while itís cooking like corn, black beans and salsa.
Garnish with grated cheddar cheese, Monteray Jack, or Colby, green onions, salsa, tortilla strips, pico de gallo, sour cream.
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