A hearty and flavorful chicken tortilla soup with a southwestern twist, perfect for a cozy meal.
In a large stockpot, heat a drizzle of oil over medium heat.
Heating the oil ensures the vegetables sauté evenly.
Add the diced onion and minced garlic to the pot. Sauté until softened.
Stir frequently to prevent the garlic from burning.
Pour in the chicken broth, diced tomatoes, salsa, and green chilies. Stir to combine.
Use a wooden spoon to scrape the bottom of the pot for extra flavor.
Add the chili powder, cumin, salt, and black pepper. Mix well.
Adjust the seasoning to your taste preference.
Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Add the chicken breasts to the pot. Simmer until the chicken is cooked through.
Ensure the chicken is fully submerged for even cooking.
Remove the chicken, shred it using two forks, and return it to the pot.
Shredding the chicken creates a hearty texture.
While the soup simmers, cut the tortillas into thin strips.
Use a sharp knife for clean cuts.
Heat oil in a frying pan and fry the tortilla strips until crispy. Drain on paper towels.
Fry in small batches to ensure even crispiness.
Grate the cheese and chop the cilantro for toppings.
Use freshly grated cheese for the best melt.
Serve the soup in bowls, topped with crispy tortilla strips, shredded cheese, and fresh cilantro.
Add a dollop of sour cream or avocado slices for extra richness.
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