Instructions

1. 1

   Begin by heating your oven to 350 degrees Fahrenheit.

2. 2

   In a pot that holds at least 3 quarts, pour in the oil and set the heat to medium. Toss in the diced onion and sauté, stirring occasionally, until it becomes tender, which should take around 5 minutes. Next, add the minced garlic, chili powder, and oregano, continuing to stir frequently until you can smell the spices, approximately 3 minutes.

3. 3

   Incorporate the tomatoes and broth into the pot, then increase the heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes.

4. 4

   As the soup simmers, take each tortilla and brush both sides with oil. Stack them neatly on a cutting board, then slice the stack in half and proceed to cut the halves into strips that are 1/2 inch wide.

5. 5

   Spread the strips out on a baking sheet in a single layer (you may need additional sheets or to bake in batches). Sprinkle a few pinches of salt over the strips and bake them until they are golden and crunchy, which will take about 10 minutes.

6. 6

   Stir the chicken or turkey into the soup pot and season with salt and pepper. Allow it to simmer for an additional 5 minutes to warm the meat thoroughly.

7. 7

   For serving, ladle the soup into bowls and garnish with a handful of tortilla strips and fresh cilantro, along with optional toppings such as avocado, sour cream, and cheese.

Nutrition Information