A vibrant and hearty chicken tortilla soup with a zesty twist, perfect for any occasion.
Heat 1 cup of water in the microwave until hot, then dissolve the bouillon cube in it.
Ensure the bouillon is fully dissolved for a consistent flavor.
In a large pot, sauté the onion, garlic, and green chili in a bit of oil until softened.
Cook over medium heat to avoid burning the garlic.
Add the tomatoes, the prepared bouillon water, and the remaining water to the pot.
Stir well to combine all ingredients evenly.
Add the chicken breasts and seasonings to the pot, then bring to a boil.
Ensure the chicken is fully submerged in the liquid.
Reduce heat and simmer for 1 hour, then remove the chicken to shred it.
Shredding the chicken allows it to absorb more flavor.
Return the shredded chicken to the pot and simmer for an additional 30 minutes.
Taste and adjust seasoning if needed.
Slice the tortillas into strips and fry them in a pan with oil until crispy.
Drain excess oil on paper towels for a crispier texture.
Serve the soup in bowls, topping with tortilla strips, avocado slices, cheese, and cilantro.
Serve immediately to enjoy the fresh toppings.
