This is a wonderful, traditional Mexican dish.
Sometimes I make tortilla soup with chicken, and sometimes without.
We start by cutting corn tortillas into strips, cutting along the grain of the tortilla.
Set aside the tortilla strips.
Next, boil chicken breast meet, and keep the resulting chicken broth for the soup.
Add two cubes of tomato bullion to the broth.
Shred the cooked chicken breast into bit sized pieced and set aside.
Fry the tortilla strips until crispy, making sure not to burn them.
Take one large tomato or two small tomatoes and one quarter of an onion, four cloves of garlic, and a cup of the chicken broth you have mixed with tomato bullion and blend together.
Pour blender contents into a hot pot, preparing the pot first with just a touch of olive oil.
Let the mixture heat up. This seasons and cooks the tomatoes.
Bring the mixture to a light bubble, and add the rest of the chicken broth.
Let soup simmer for a few minutes. Add salt to taste.
Now, prepare individual servings with soup, chicken, and on top, add the crisp tortilla strips.
Garnish with crumbled Mexican cheese, sour cream, avocado, and cilantro.
Add hot sauce if desired.
This is a light, yet filling meal. Our family loves Tortilla soup for lunch, or a late dinner.