Hearty Mexican Chicken Tortilla Soup

1. Cook Chicken

Start by heating the chicken broth in a large pot until it reaches a gentle simmer. Add the chicken breast half to the simmering broth. Let it cook for about 20 minutes, until it's fully cooked through. Turn off the heat, transfer the chicken to a plate, and let it cool. Once cool enough to handle, remove the skin and bones, discard them, and shred the chicken meat into bite-sized pieces.

2. Fry Tortilla Strips

Next, heat the peanut or vegetable oil in an 8-inch heavy-bottomed skillet over medium heat. Once the oil is hot, fry the tortilla strips in batches until they are crisp and golden. Drain them on paper towels and season with a pinch of salt while they're still warm.

3. Cook Vegetables

Heat the olive oil in a large heavy pot over medium heat. Add the thinly sliced Anaheim green pepper, yellow onion, and garlic. Season with a pinch of salt and cook, stirring occasionally, for about 5 minutes until the vegetables are softened and fragrant.

4. Simmer Soup

Pour the hot broth into the pot with the cooked vegetables. Add the diced tomatoes and the dried chipotle chile. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. During this time, the flavors will meld together beautifully, and the broth will become slightly thickened and fragrant.

5. Add Chicken

Add the shredded chicken meat back into the pot and heat through. Taste the soup and adjust the seasoning with more salt if necessary.

6. Serve

To serve, ladle the soup into bowls and garnish each serving with crispy tortilla strips, chopped cilantro, a lime wedge, crumbled queso fresco or grated Monterey Jack cheese, shredded jicama, julienned radish, and cubed avocado. Enjoy your Hearty Mexican Chicken Tortilla Soup with all the fresh and crunchy toppings that make it so special.