What You'll Need:
8-10 corn tortillas
1/4 cup of oil
1 small onion (chopped)
2 cloves of garlic
1-2 serrano peppers (seeded and finely chopped)
4 cups of chicken broth
1 can diced tomatoes (with juice)
salt and pepper
1 rotisserie chicken
1/2 cup of Mexican blend cheese
What To Do:
What To Do:
1. Preheat your oven to 350 degrees. Line a large baking sheet with non-stick foil.
2. Start by cutting your tortillas into strips. I usually make 6 strips then cut them in half. I think those are the best size pieces for the soup. Put them on the baking sheet, lightly salt them, and bake for 10 minutes.
3. Next, take off the skin and shred all of the white meat from your rotisserie chicken. You don't want the pieces too big, just bite size.
*You can also use a regular chicken breast by boiling it in water or chicken broth with some chili powder, garlic powder, pepper, and Season All. Boil until center of chicken reaches 160 degrees then shred like normal.
4. When the tortilla strips are done, set them aside in a bowl and put the shredded chicken on the same cookie sheet and bake for 8 to 10 minutes. I do this because it dries the chicken out a little and it ends up holding up to the soup a lot better.
5. Now for the soup. Heat up the oil in a large pot. Add the onion and cook for 3 minutes. Add the garlic, peppers, and a bit of salt to the onions. Cook everything for another 3 minutes, stirring frequently.
**Make sure you wear gloves or wash your hands really well after handling the peppers (this comes from experience...) I'm also never good at judging whether the peppers are going to be spicy or not but I like spicy so I always go for two. If you go for three, let me know how it turns out!
6. Add the broth and tomatoes and boil for 15 minutes. Season with salt and pepper and a little garlic powder. Then add the chicken and let it all simmer for another 5 minutes.
5. Top the bowls of soup with tortilla strips, cheese, and cilantro (it's quite possible that I add too much cilantro but I'm totally okay with that). Squeeze some lime over everything and ENJOY!
***Avocados are also great with this soup if they're in season