Chicken Tortilla soup is a staple in Texas. Everyone has their own recipe. Some recipes are complicated, right down to cutting the tortillas into strips and frying them. This is one of my easy recipes. Not many ingredients and very easy to make. As for the tortillas, yes when I have time, I will slice tortillas into strips and fry them myself. But this recipe, you can just use the smaller pieces of tortilla chips from your bag of store-bought chips.
4 quarts of chicken broth(this is the one place I do not cut corners. I use my homemade broth, but you can use store-bought if you prefer)
6 chicken breasts (you can use a mixture of white and dark. I just prefer white meat in this soup)
3 cans Rotel Chilies and Tomatoes
2 cups chopped onions
3 tablespoon chopped cilantro
3 tablespoons chili powder
3 tablespoons cumin
3 tablespoons garlic powder
In a pot place chicken breast and cover with chicken broth. Bring to a boil and simmer for about one hour. Chicken should be pretty tender. Add Rotel tomatoes, onions, cilantro, chili powder, cumin and garlic powder. Cook for an additional hour. Shred chicken. Serve with crumbled tortilla chips, green onions, shredded Monterey Jack cheese, Avocado pieces, sour cream and lime wedges.