Stir in remaining ingredients for the soup. Bring mixture to a gentle boil for about 5 to 7 minutes. If you prefer more broth, or liquid level looks low, add 1 to 2 cups of additional broth. Reduce heat, cover pot, and simmer for 20 minutes.
Meanwhile, fry or bake your Tortilla Strips (recipe included).
For the Tortilla Strips:
To bake: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or foil. Scatter the tortilla strips on the pan. Evenly drizzle with olive oil and sprinkle with salt; toss to coat. Bake for about 15 minutes, or until crisp and lightly golden brown; set aside.
To fry (as shown in pictures): Prepare a large plate lined with paper towels. Add oil to a large skillet or pot set to medium-high heat. After about 5 minutes, flick the oil with a little water to test its temperature. If it shimmers, you're ready to fry! If not, continue to heat oil until hot. Add your tortilla strips in small batches of 8-10 at a time, watching closely, tossing occasionally. Fry for about 2-3 minutes per batch, working with just a handful of strips at a time. Remove to the paper towel lined plate.
For Serving:
Ladle soup into serving bowls. Top with tortilla strips, cilantro, avocado, cheese, and/or sour cream.
Notes
Store soup in Rubbermaid Brilliance containers for an airtight leak-proof seal.Soup will keep refrigerated for 5-7 days, or in the freezer for up to 6 months.Extra tortilla strips will keep airtight at room temp for up to 5 days.Instead of making your own tortilla strips, you can substitute store-bought strips, or use tortilla chips.Disclosure: This recipe was created for Rubbermaid. All opinions are my own.