Instructions
Preheat the oven to 400 degrees. In a large pot, bring chicken, broth, chile, and 8 cups of water to a boil over medium-high heat. Reduce heat to
medium, and simmer the chicken until it is cooked through, about 15 minutes. Plate and let cool. Brush each side of the tortilla with oil, and stack them on top of each other. Cut the stack in half, then
slice crosswise into 1/2 in ch strips. Add the strips to a rimmed baking sheet, and bake until golden brown, about 15 to 20 minutes, tossing occasionally. Skim the fat from the surface of the broth using
a large spoon. Strain liquid through a sieve into a clean pot. Shred the chicken with a fork, returning it to the pot when you are finished. Add one teaspoon of salt and stir in. Divide the soup into
bowls, and add tortilla strips. Garnish with optional ingredients, and serve.
|
