“My little brother was quite a picky eater when he was growing up and gave my mom trouble on most meals. I started making this in high school and my mom and I were both suprised when he ended up having 4 bowls in one sitting. We actually ended up having to supplement dinner that night with leftovers because he ate most of the pot. I know this looks like a lot of ingredients, but it does go together rather easily.”

Ingredients Nutrition


  1. In a large pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until they are a pale golden color. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
  2. Reduce the heat to moderately low and add the onion, garlic and spices; cook, stirring for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro and 1/3 of the tortilla strips. Bring to a simmer and cook uncovered for 30 minutes, remove the bay leaves.
  3. Add the chicken and bring the soup back to a simmer and cook for 5-6 more minutes.
  4. Before serving add the remaining tortilla strips. Serve with garnishes of choice.

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