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1
Begin by cutting the peppers into very small pieces.
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2
I usually accomplish this by cutting the pepper in half then slicing longwise then cutting across into small pieces.
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3
Heat some oil in the pot and saute the garlic and peppers at a medium heat for about 3 minutes or until the garlic is golden brown.
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4
Add water to the pot and bring to a boil.
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5
Rinse chicken and add to the pot along with the chicken bouillon.
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6
Add as desired.
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7
I personally use a good amount, about 1/2 a cup for 1.5 gallons of water.
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8
Simmer the pot contents on med low heat for approximately 30 minutes or until chicken is cooked.
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9
Once the chicken is cooked, remove from pot.
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10
Once the chicken is cool, shred the chicken then add back into the pot.
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11
Meanwhile, open the salsa container and pour into the blender.
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12
Blend well for approximately one minute.
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13
Use strainer to trap the large pieces of salsa.
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14
In a separate pot, heat up oil and begin deep frying the tortillas.
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15
About 30 seconds on each side on medium high heat or until golden brown.
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16
Place cooked tortillas on a paper towel to soak up excess oil.
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17
Cut up cooked tortillas into bite size pieces.
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18
Pour soup into a bowl and add tortillas.
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19
Garnish with cilantro and avocado, enjoy!
