MEXICAN CHICKEN TORTILLA SOUP RECIPE

Ingredients:
3 ½  cups chicken broth
1 ½ lbs chicken breasts, boneless and skinless  
½ cup onion, chopped  
½  teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
¼ cup fresh cilantro or parsley
1 tablespoon fresh oregano or dried oregano
6- 5 ½ inch corn tortillas
Cooking oil
1 cup shredded cheddar or Monterey Jack cheese, for serving

Directions:
Start by placing the chicken broth in large saucepan and then add chicken to the pan. Bring to a boil.  Reduce heat and simmer, covered, for about 15 minutes or until chicken is tender and no longer pink inside. Now remove chicken from broth. Let stand until cool enough to handle. When chicken is cool enough to touch shred the chicken and set aside for later use.

Strain broth through a colander lined with cheesecloth. After straining, skim fat from broth and
set broth aside.  In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until
onion is tender but not brown. Stir in strained broth, un-drained tomatoes, tomato sauce,
green chili peppers, cilantro, and oregano. Bring to a boil. After reaching a boil, reduce heat
and simmer, covered, for about 20 minutes. Add shredded chicken to the mixture, and heat
throughout.
 
Now, cut tortillas in half, and then cut them crosswise into ½ -inch-wide strips. In a heavy skillet
heat ¼  inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown.
Remove with a slotted spoon and drain on paper towels. 

Divide tortilla strips among 4 serving bowls. Ladle soup over tortilla strips. Sprinkle each bowl
of soup with cheese. Serve immediately while hot.