A vibrant and flavorful chicken tortilla soup with a zesty twist, perfect for a comforting meal.
Poach the chicken breasts in simmering water until fully cooked, then set aside to cool.
Ensure the chicken is cooked through but not overdone to keep it tender.
Shred the cooled chicken into bite-sized pieces.
Use two forks to easily shred the chicken.
In a large saucepan, sauté the diced onion, carrot, and garlic until softened.
Cook over medium heat to avoid burning the garlic.
Add the chicken broth, shredded chicken, diced potato, tomato paste, chipotle chili, cumin, and oregano to the saucepan. Bring to a boil, then reduce to a simmer.
Simmering allows the flavors to meld together beautifully.
Add the diced zucchini, bell pepper, and lime juice to the soup. Simmer until the vegetables are tender.
Taste and adjust seasoning as needed at this stage.
Fry the tortilla strips in hot oil until crispy, then drain on paper towels.
Ensure the oil is hot enough to make the tortillas crisp quickly.
Ladle the soup into bowls and top with shredded cheese, tortilla strips, avocado slices, and fresh cilantro.
Serve immediately to enjoy the soup at its best temperature.
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