A flavorful and hearty soup with a Tex-Mex twist, perfect for a cozy dinner.
Chop the onion, garlic, and green chili pepper into small pieces.
Use a sharp knife to make chopping easier and safer.
Heat a large pot over medium heat and sauté the onion, garlic, and chili pepper until softened.
Stir frequently to prevent burning and ensure even cooking.
Add the diced tomatoes, chicken broth, Worcestershire sauce, cumin, chili powder, paprika, and black pepper to the pot.
Mix well to combine all the flavors evenly.
Place the chicken breasts into the pot and bring the mixture to a boil.
Ensure the chicken is fully submerged in the liquid for even cooking.
Reduce the heat to low, cover the pot, and simmer for 30 minutes.
Check occasionally to ensure the soup is gently simmering, not boiling.
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
Shredding the chicken allows it to absorb more flavor from the soup.
Cut the corn tortillas into strips and add them to the pot along with the corn.
Stir gently to prevent the tortilla strips from clumping together.
Simmer the soup uncovered for an additional 10 minutes.
This step allows the tortillas to soften and thicken the soup slightly.
Serve the soup hot, garnished with shredded cheddar cheese and a sprinkle of paprika.
Add optional toppings like avocado slices or a dollop of sour cream for extra flavor.
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