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Chicken Tortilla Soup I

Reviewed: Aug. 9, 2013
We make this soup quite often, especially in the winter. Its absolutely amazing, especially the next day. I try to use a whole chicken that I cook in broth, 2-3 garlic cloves & couple sprigs of cilantro. Then I strain the broth and use it for the soup. I found that using a whole chicken gives it a better flavor due to the dark meat and it being simmered for about 2 hrs in the broth. I double the recipe, but still only use 1 can of green chili peppers. I add 1-2 tbs lime juice to it. At times I have to add salt, although this is one recipe, that hardly needs any salt! I only use fresh cilantro and pull the leaves off the stems (I do not like the tough stems) and then gently chop them. Its simple and feeds quite a lot of people. I serve with shredded cheese and toasted tortillas that I cut into strips
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