In a medium stockpot, heat the oil over medium heat. Add the onion and cook until translucent but not brown, about 5 minutes. Add the garlic, chili powder, and Anaheim chili. Cook for 1 minute. Add the tomatoes and stock and bring to a boil over high heat before reducing to a low simmer for 15 minutes. Add the shredded chicken and heat until warmed. Season with salt and pepper to taste.
While the soup is simmering heat up 1-inch of oil to 250 degrees in a deep pot over medium heat. Line a large plate with paper towels. Cut the tortillas unto thin strips. When the oil is hot, add a handful of strips and fry until golden brown, 1-2 minutes. Remove with tongs or a slotted spoon and drain on the lined plate.
To serve, add tortilla strips to each bowl of soup and top with garnishes to taste.
Notes
Time savers: Use bagged tortilla strips (I buy them in the produce section). Shred up leftover rotisserie chicken if available.
Recipe published with permission from the author of Easy Gourmet. We received a copy for consideration. Affiliate links are included above.
Recipe by Girl Gone Mom at https://girlgonemom.com/recipe/chicken-tortilla-soup/