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In a large saucepan, combine chicken, broth and water. Bring to a boil; reduce heat. Simmer, covered, about 20 minutes or until chicken is tender and no longer pink. Remove chicken from broth. When cool enough to handle, remove skin. Remove meat from bones; discard skin and bones. Using two forks, pull chicken apart into shreds. Strain broth; skim fat from broth. Set shredded chicken and broth aside.
In the same saucepan cook onion, garlic and cumin in hot oil over medium heat until onion is tender, stirring occasionally. Stir in strained broth, tomatoes, tomato sauce, chile peppers, cilantro and oregano. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes. Stir in shredded chicken; heat through.
Meanwhile, preheat oven to 375°F. Cut tortillas in half. Cut each half crosswise into 1/2-inch-wide strips. Place tortilla strips on a baking sheet. Bake about 10 minutes or until crisp.
Ladle soup into bowls. Sprinkle each serving with cheese and top with tortilla strips.