Chicken Tortilla Soup is one of my favorite soups! It’s simple to make and there’s a few shortcuts you can take to simplify this tortilla soup recipe. Chicken Tortilla Soup Recipe 7 Roma Tomatoes 1/2 white onion (or 1 small white onion) 4 garlic cloves 1 TBsp Chile Powder (Or 1 dried Chile pasilla or Chile ancho) 6 c. Chicken Broth 1/2 tsp chicken bouillon 2 c. Shredded chicken How to make Chicken Tortilla Soup Dry roast: Place tomatoes & onion on a cast iron skillet. Garlics get taken out first, make sure they don’t burn. (Or broil everything on baking sheet, rotating until blackened on all sides) Tortilla Strips Half packet of tortillas In stacks, cut tortillas in half and then in strips of your desired length and width. In about 2/5 cups vegetable oil, fry strips until golden brown. Salt to taste. Garnishes for your Chicken Tortilla Soup: Layer your bowl starting with Tortilla strips at the bottom then soup. Top Tortilla Soup with: Avocado Sour Cream Cilantro Chopped serranos/jalapeños More tortilla strips A squeeze of lime juice! * * Tip To rehydrate Chiles, place in hot water for for about 15 minutes. Straining soup is up to you. I strained the tomato sauce and left a little bit of it in the blender then added the Chiles to blend a second time, then strained again into stock pot #chickensoup #tortillasoup #pozolerojo #pozoleverde #mexicansalsa