First Things First - Cook The Chicken (See Recipe Notes)
Set cooked, shredded chicken aside
4 lbs. chicken, 1 tablespoon ground cumin to season chicken, 1 tablespoon chili powder to season chicken
Make the soup
Add oil to stockpot on medium heat; add onions and 3 torn corn tortillas; cook 5 minutes or until the tortillas soften
1 tablespoon oil, 4 5" inch corn tortillas, 1 cup yellow onion
Add Rotel tomatoes, green chiles, chicken broth, remaining cumin and chili powder and Sazon Goya (see recipe notes about adding the chicken broth)
8 ounces green chiles, 2 tablespoons ground cumin, for soup, 1 pkg. Sazon Goya Seasoning, 10 ounces Rotel tomatoes, 48 oz. chicken broth, 2 tablespoons chili powder, for soup
Add cooked chicken to the stockpot; allow to simmer on low 15-20 minutes
4 lbs. chicken
Garnish with cilantro and sliced avocado and serve
1 bunch cilantro, 2 avocados
Optional Additions
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
1 can black beans
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
1 can sweet yellow corn
Fried Tortilla Strips (optional)
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
Video
Notes
Cook the chicken: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 it because it gets watered down and rubbery:(
Bake: season lightly with salt, pepper, cumin and chile powder; place in a lightly oiled baking dish, covered, and bake at 350° F until it reaches 165ºF internal temperature (about 45 minutes, depending upon how much chicken you have) - OR-
Saute on the stove: cut into cubes, place in a big bowl, add seasonings, toss, and add to hot skillet
I like to use a combination of white and dark meat; I usually us one large chicken breast and 6-8 chicken thighs (boneless/skinless)
If you use chicken thighs with the skin on, remove the skin before adding to the soup and season them lightly with cumin, salt and chili powder (about 1 tablespoon each)
Chicken yield:4 pounds of raw chicken (breast or thighs) yields about 3-4 cups of cooked, shredded chicken. Corn tortillas: cut or tear into small pieces ; the corn tortillas add flavor so you can use more if you likeChicken brothStart by adding 32-ounces of chicken broth. After you add the chicken, the soup will thicken; if you want a thinner soup, add the remaining 16-ounces of brothIf you add beans or corn, drain and rinse first; you may have to add more brothChile Powder & CuminThese are bold, but important seasonings. Start by using 2 tablespoons of each in the soup; let the soup simmer awhile, then re-taste. Add more of the spices if you like.