It's been a loooooong time since I've added recipes and I really must get back on track. I was holding out for pictures but I'll just put the reci's up now and put pics in later. This was totally delish and we had it with corn on the cob.
3 Tbsp. olive oil
1 cup chopped onion
2 teaspoons chopped garlic (I used fresh)
1 green bell pepper seeded and chopped
1 jalapeno pepper, optional (I didn't use this as I didn't want it hot)
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin (I ground my own)
1/2 teaspoons ground coriander (I ground my own)
2 tomatoes, chopped
6 cups chicken stock or canned, low sodium chicken broth (see what I did below)
1 pound chicken breast, boneless, skinless, cooked then shredded
1/4 cup chopped fresh cilantro
6 corn or flour tortillas cut into 1/4-inch thick strips
2 cups vegetable oil, for frying
*For chicken stock; put the 6 cups water in a large sauce pan or dutch oven and the chicken cut in medium size pieces, boil until done, remove chicken. Pour water into a bowl or pan and add a cube of chicken broth.
In a large sauce pan or dutch oven, heat the olive oil on medium-high heat. Add the onion, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato and cooks until the tomato is mushy. Add the chicken stock and bring to a simmer (if you don't want thin soup add less than the 6 cups of water). Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and stir well. Remove from the heat and cover to keep warm.
Heat the vegetable oil in a heavy pot or electric fry pan to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.
Ladle soup into bowls and garnish with tortilla strips. Yum!