Mexican Chicken-Tortilla Soup



  1. Combine chicken, broth, and the water.
  2. Simmer, covered, 15 minutes.
  3. Remove chicken.
  4. Set aside to cool.
  5. Remove and discard skin and bones from chicken and shred meat.
  6. Strain broth.
  7. Skim fat from broth.
  8. In the same saucepan cook onion, garlic, and cumin in hot oil until onion is tender.
  9. Stir in strained broth, undrained tomatoes, tomato sauce, chiles, cilantro, and oregano.
  10. Simmer, covered, for 20 minutes.
  11. Stir in shredded chicken.
  12. Heat through.
  13. Preheat oven to 375 F.
  14. Cut tortillas in half.
  15. Cut each half crosswise into 1/2-inch-wide strips.
  16. Place tortilla strips on a baking sheet.
  17. Bake 10 minutes.
  18. Sprinkle each serving with shredded cheese and top with tortilla strips.
  19. Serve immediately.