Serves 4
1 1/2 quarts of chicken broth
1 cooked chicken breast, shredded
1/2 C peanut oil
4 corn tortillas, cut into 1/2-inch strips
2 tablespoons olive oil
1 Anaheim green pepper, seeded and thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, thinly sliced
2 tomatoes, peeled, seeded, and diced
1 dried chipotle chili or a dash of chipotle chili powder
Sea salt
Optional: cilantro, limes, queso fresco, Monterey Jack cheese, jicama, radish, avocado, scallions
Instructions
In a large soup pot, heat the olive oil and add the Anaheim pepper, onion, garlic, and sea salt. Cook until soft, about 5 minutes. Add the broth, tomatoes, and chipotle chile. Bring to a boil and then turn down the heat and simmer for 30 minutes.
Add the shredded chicken and heat through, but do not boil. Taste for salt and season as needed. In a medium-sized skillet, heat the peanut oil. Add the tortilla strips and cook until golden brown and crispy. Drain on a paper towel-lined plate and season with sea salt.
Scoop the hot soup into bowls and serve with the crispy tortilla strips and the garnishes of choice. Finish with a little black pepper.