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1
Heat to a simmer: 1 1/2 quarts chicken broth.
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2
Add: 1 chicken breast half (with skin and bones for best flavor).
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3
Cook at a bare simmer until the chicken is done, about 20 minutes.
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4
Turn off the heat, transfer the breast to a plate, and let cool.
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5
Remove and discard the skin and bones and shred the meat.
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6
Into an 8-inch heavy-bottomed skillet over medium-high heat, pour: 1/2 cup peanut or vegetable oil.
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7
Then add: 4 corn tortillas, cut into 1/2-inch strips.
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8
Fry in small batches until golden brown and crispy.
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9
Drain on paper towels and season with salt.
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10
In a large heavy pot, heat: 2 tablespoons olive oil.
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11
Add: 1 Anaheim green pepper, seeded and thinly sliced, 1/2 medium yellow onion, thinly sliced, 2 garlic cloves, thinly sliced, Salt.
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12
Cook until soft, about 5 minutes.
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13
Pour in the hot broth, then add: 2 tomatoes, peeled, seeded, and diced; or 3 small canned whole tomatoes, diced (juice included), 1 dried chipotle chile, seeds removed, Salt.
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14
Bring to a boil and then turn down to a simmer and cook for 30 minutes.
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15
Add the shredded chicken meat and heat through, but do not boil.
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16
Taste for salt and adjust as needed.
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17
Serve the soup with the crispy tortilla strips and little bowls of the following garnishes: 1/2 cup chopped cilantro, 6 lime wedges About 4 ounces crumbled queso fresco or grated Monterey Jack cheese, 1/2 cup peeled and shredded jicama, 1/2 cup julienned radish 1 cubed avocado.
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18
Add 1 1/2 teaspoons chopped fresh Mexican oregano to the broth.
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19
Pickled jalapeno and red onion are also great garnishes.
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20
Cooked and drained black beans and sauteed chard can be added to make a more substantial soup.
