We made a huge pot of this soup for a party and the guests loved it. The tortilla strips are so good and give the soup that little extra kick of goodness. We garnish the soup with additional cheese, sour cream, chilies, and olives. We did a combination of the flour and corn tortillas.

Chicken Tortilla Soup

Enough water to cover chicken
4 chicken bouillon cubes
Salt to taste
Cajun Seasoning to taste
1 ½ – 2 pound chicken
1 large onion, chopped
½ red onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 teaspoons vegetable oil
1 package of taco seasoning
4 cups chicken stock (reserved from chicken)
1 cup tomato puree
1 can of Rotel tomatoes
1 can chopped green chilies
1 teaspoon finely minced jalapeno pepper
Salt and pepper to taste
½ teaspoon hot sauce
¼ cup corn starch and water
1 cup half and half
½ cup sour cream
6 ounces cream cheese at room temperature
1 cup shredded cheese
12 corn or flour tortillas cut in ¼ inch strips, fried
Cilantro, roughly chopped

In a large stock pot bring the water, bouillon, salt, and Cajun seasoning to a boil. Add chicken and reduce heat to medium. Cook chicken until done, about 1 hour. Remove chicken from stock and allow cooling. Debone chicken and cut into bite size pieces. In a large Dutch add the oil and sauté garlic, onions and bell pepper until soft. Add taco seasoning. Next add chicken stock, tomato puree, tomatoes, chilies, jalapeno peppers, salt and pepper and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt. Thoroughly mix corn starch and water, then whisk into soup. Bring to a low boil and simmer for 5 – 7 minutes. Add chicken and simmer 5 minutes. Stir in cream, sour cream and cream cheese. Serve soup in large bowls and pile tortilla strips on top of the soup. Garnish with chopped cilantro.