The flavors of the Southwest in one bowl! Savory chicken nestled in a aromatic blend of broth, cilantro and cumin.
There are a couple of ways to cook the chicken-bake, saute or boil.
If you want shredded chicken in your soup, bake it. If you want cubed chicken in your soup, saute it on the stove. I don't recommend boiling the chicken because it gets watered down and rubbery:(
Bake the chicken: season lightly with salt, pepper, cumin and chile powder; place in a lightly oiled baking dish, covered, and bake until the chicken is at 165ºF internal - OR-
Saute the chicken on the stove: cut the raw chicken into cubes, place cubes in a big bowl, add seasonings, toss, and add to hot skillet
Set cooked chicken aside
Add oil to stockpot on medium heat; add onions and cook till tender
Add Rotel tomatoes, green chiles, and half of the chicken broth
Take three tortillas and tear them into small pieces; add them to the stockpot and bring up the heat till they dissolve
Add cooked chicken to the stockpot
If you have the Sazon Goya seasoning, add half a packet ; stir it in, reduce heat, cover and let the soup cook for about 10 minutes; taste for seasonings; you may want to add more cumin, chile powder, or the other half of the package of Sazon Goya seasoning
If you don't have the Sazon Goya seasoning, add 1 tablespoon of ground coriander to the soup and an additional 3 torn corn tortillas; let it cook till the tortillas are dissolved, then taste. If you like it, move on. If you don't, add more coriander, salt, etc.
If you want it spicier, add more chile powder; If you want it saltier, add more salt
If you don't have Sazon Goya seasoning, add one more tortilla (torn into pieces); cover and allow to simmer
Black Beans: if you want to add black beans, drain a can and rinse them; add them about 10 minutes before serving; always taste and adjust seasonings after you add anything to the soup
Sweet Corn: if you want to add sweet corn, drain a can and rinse; add the corn about 10 minutes before serving; always taste and adjust seasonings after you add anything to the soup
Slice avocado; chop cilantro; plate and garnish
While your soup is simmering, put 1/2 cup vegetable oil in a skillet on medium high heat
Take four tortillas and cut them into fine strips; place tortilla strips into hot oil; remove and place on paper towel; garnish soup with fried tortilla strips