Here's a link to the recipe for this soup, which I made tonight.  http://thestir.cafemom.com/food_party/113618/chicken_tortilla_soup_the_best?fb_ref=post_bottom&fb_source=profile_multiline

It's absolutely delicious, full of flavor, and although baking the chicken and then creating the soup are 2 steps, they are fairly uncomplicated and the highest level of skill required was dicing an onion and a red pepper.

Here's what I varied from the original recipe:

• I added more garlic as she recommended
• Added a scant teaspoon of ground cumin
• Used a can of peite diced tomatoes instead of a tomato puree.
• Simmered it 30 minutes with the lid ON, not in an open pot (I was worried it would cook down too much).

I'm going to serve it tomorrow night with sliced avocado, shredded sharp cheddar cheese, and low-fat sour cream.