10-12 corn tortillas, fried and cut into strips (I just use the little tortilla strips that you garnish salads with)
Instructions
In a little oil in a dutch oven, saute onion, chiles, garlic. Add water, tomato juice, tomato sauce, tomato, bullion, cumin, chili powder, worcestershire sauce, pepper, and tobasco. Stir and cover. Reduce heat and simmer 1 hour. Add chicken. Serve in bowls, topped with cheese, avocado, sour cream, and tortilla strips.
Notes
In my mom's original recipe, she writes that you may need to add up to 2 extra cups of water if the soup is too thick, but I've never added any extra water. You may, however, if you feel you need to.
Recipe by Lulu the Baker at https://luluthebaker.com/tortilla-soup/