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Chicken and Tortilla Soup
A favorite in homes and restaurants throughout Mexico and beyond, tortilla soup is a great way to use old, stale corn tortillas in your refrigerator. In this recipe, they do double duty: some are fried to create a crisp topping, while the rest are simmered into the broth, where they break down and give the soup body. The combination of chili powder, cumin and fire-roasted tomatoes lends smoky richness to the broth, and shredded chicken turns the soup into a full meal. Embellish with more garnishes if you like; see the suggestions below.
6-inch corn tortillas, cut into ½-inch strips