A flavorful and hearty soup perfect for a cozy meal.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the tortillas for even crisping.
Slice the tortillas into thin strips and arrange them on a baking sheet.
Use a pizza cutter for quick and even slicing of the tortillas.
Bake the tortilla strips in the preheated oven for 7-8 minutes until crispy.
Keep an eye on the strips to prevent burning; they should be golden brown.
In a large pot, heat a drizzle of oil over medium heat and cook the chicken breasts until lightly browned on both sides.
Cut the chicken into smaller pieces for quicker cooking.
Remove the chicken from the pot and shred it into bite-sized pieces.
Use two forks to easily shred the chicken while it's still warm.
In the same pot, sauté the diced onion and minced garlic until fragrant.
Add a pinch of salt to help the onions release their moisture.
Stir in the chili powder and cumin, cooking for an additional minute.
Toast the spices briefly to enhance their flavors.
Pour in the chicken broth, diced tomatoes, and green chilies, and bring the mixture to a boil.
Stir occasionally to ensure even heating and mixing.
Reduce the heat and simmer the soup for 10 minutes.
Cover the pot partially to retain heat while allowing some steam to escape.
Add the shredded chicken back to the pot and stir to combine.
Taste the soup and adjust seasoning with salt and pepper if needed.
Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, and a squeeze of lime.
Garnish with additional cilantro for a fresh touch.
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