A delicious Mexican dish and a great comfort food during winter.
Brush each side of tortillas with oil. Cut tortillas into 1/4 inch strips. Lay strips on baking sheet. Bake about 15 minutes at 175 degrees Celsius until golden brown.
In saucepan combine water, broth, tomatoes, cumin, garlic, bay leaf and red capsicum and bring to boil.
Reduce heat and simmer 5-6 minutes. Add chicken and simmer for about 15 minutes.
Stir in remaining ingredients, including Cholula Hot Sauce. Remove bay leaf.
Ladle soup into four bowls. Top with salt, pepper and tortilla strips.
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