Adapted from this recipe
1/2 cup each diced red pepper, green pepper and tomato
2 4-oz. cans fire roasted green chilis, diced
2 TBSP vegetable oil, plus more for frying tortilla strips
4 cups chicken broth
2 TBSP chopped garlic
1/4 teaspoon cumin
2 cups enchilada chicken (recipe below)
10 corn tortillas, cut into 1/4″ wide strips
3 TBSP cornstarch
1 TBSP fresh lime juice
salt as needed
1 cup crushed tortilla chips
In a large pot, saute the vegetables and chilis in about 2 TBSP of oil for about 3-4 minutes.
Add the broth, garlic and cumin and bring to a boil.
Reduce heat, add chicken, and simmer for 10-15 minutes.
To make the tortilla strips, heat vegetable oil in a small pot until it reaches 350 degrees (If you don’t have a thermometer heat it for 5-6 minutes and test by placing a tortilla strip in and see if it starts to fry immediately). Fry in oil for 2-3 minutes or until they turn very light tan. Drain on paper towels and salt immediately.
To finish the soup make slurry by adding enough water to cornstarch to make a paste. Add to soup and stir. It will be cloudy at first and will thicken the soup.
Remove from heat.
Add lime juice and cilantro.
Add some of the crushed tortilla chips to the bottom of each soup bowl.
Spoon over soup and add fresh avocado.
Enchilada Chicken Recipe
2 lbs. skinless chicken breasts
1/2 cup each diced yellow onion and diced green pepper
1/4 cup roughly chopped cilantro
2 teaspoons fresh oregano leaves
3 TBSP finely chopped garlic
2 tsp salt
2 tsp pepper
4 cups water
Directions: Place all of the ingredients in a large pot and bring to a boil. Reduce to a simmer and cook for 1 to 1 1/2 hours or until chicken is tender.
Remove chicken from the broth and shred. Use right away or refridgerate for up to 3 days.
Reserve broth if you like for use in soups, etc. You will not need it for the tortilla soup, but you can add it if you like!