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1
-Cooking the Chicken - Prepare your cooking pot (about 10 quart pot or stock pot) by filling it about half-way with water.
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2
Add a drizzle of cooking oil(I use Extra-Virgin Olive Oil) to the water so that it doesn't boil over).
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3
Heat the water to medium-high heat and wait for it to begin to boil.
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4
Place all 3 chicken breasts in the water and let it boil for about 20-30 minutes(times may vary).
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5
What you want is for the chicken to be cooked thoroughly without any pink in it.
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6
Once cooked, remove the pot from the heat, take the chicken out of the pot and shred all of the pieces(I use two forks for the shredding: 1 to hold the chicken down and the other for the shredding).
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7
Making the Soup- Remove all excess water from the pot and place the shredded chicken back.
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8
Also combine in the pot, the tomato soup, beef broth, chicken broth, cholula, 3 TBSP of Chili Poweder, kidney beans, cilantro, onions, tomato, chile, corn, and water.
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9
Cover the pot and simmer(low to low-medium heat) the soup for 1 hours.
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10
Making the Homemade Tortilla Strips - preheat the oven to 400 degrees and place the oven rack at the lowest possible level.
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11
line a baking sheet with aluminum foil and spray with non-stick cooking spray.
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12
Get a 1 gallon freezer bag and combine all of the tortilla strips with the 5 TBSP of Chili Powder.
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13
Mix well and place the seasoned strips on the baking sheet.
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14
Place the tortilla strips on the bottom rack and back at 400 degrees for 12 minutes(oven-times may vary so monitor frequently to prevent burning) Remove tortilla strips from the oven.
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15
and set to cook.
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16
For the Garnishline your unfilled soup bowls with tortilla strips and pour the soup on the tortilla strips.
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17
Garnish with the sliced avocados and sour cream.
