Place the chicken breasts in a stockpot and add the vegetables. Add garlic and salt and cover with about 1.5-inch of water.
Boil for 30 minutes or until the chicken is cooked through.
Remove chicken from the pot and shred it with two forks while is still hot.
Drain the chicken stock and set everything aside.
Make the soup
Place tomatoes, onion, garlic, and chipotle in adobo peppers in a blender. Add 1 ½ cup of chicken stock and blend until smooth.
In a medium stockpot, heat ⅓ cup of oil over medium-low heat, and fry tortilla strips until golden and crispy. Place them on a paper-lined plate.
Remove the excess oil from the pot leaving only about 2-3 tablespoons.
Fry the guajillo strips for a couple of seconds. Remove and place on a paper-lined plate until needed.
Pour the tomato sauce into the pot. Season with cumin, oregano, and pepper. Cook 1 minute.
Add the remaining chicken stock and bring to a boil, then simmer for 10 minutes over medium heat. Adjust salt to taste and turn off the heat.
Serve & Garnish
Divide first the tortilla chips between serving bowls, then add shredded chicken on top.
Ladle generously the tomato broth into the bowls.
Garnish with cheese, cream, and fried strips of guajillo peppers. Then serve with a squeeze of lime.
Notes
You can use chicken rotisserie leftovers too. 3 cups of shredded chicken should be enough for this recipe.
When frying the strips of guajillo peppers, make sure the oil is not smoky hot or they will burn and get an unpleasant flavor.
You can also roast the tomatoes and onions for a depth of flavor.
Avoid soggy tortilla soup by serving and eating immediately. The crunchy texture on this sopa de tortilla is some of the reasons why people love this recipe.
If you like spicy food, blend one or two chile de arbol with tomatoes, or add some chili powder to the broth.