Tortilla Soup

By norsegal8

Ingredients

• GARNISHES:
• 2 split bone-in, skin-on chicken breasts
• 8 cups chicken broth
• 1 large white onion, trimmed of root end, peeled and quartered
• 4 medium cloves garlic, peeled
• 8 to 10 sprigs fresh cilantro
• 1 sprig fresh oregano
• salt
• 2 medium tomatoes, cored and quartered
• 1/2 medium jalapeno chili
• 1 Tbsp. vegetable oil
• 1 chipotle chili in adobo plus up to 1 Tbsp. adobo sauce
• tortilla strips
• 1 lime, cut into wedges
• 1 avocado, diced fine
• 8 oz. cotija or Monterey Jack cheese
• fresh cilantro leaves
• minced jalapeno peppers
• sour cream

Preparation

Step 1

Bring chicken, broth, 2 onion quarters, 2 garlic cloves and 1/2 tsp. salt to a boil over medium-high heat in a large saucepan; reduce the heat to low, cover and simmer until the chicken is just cooked through, about 20 minutes.

Using tongs, transfer the chicken to a large plate.

Pour the broth through a fine-mesh strainer; discard the solids. When cool enough to handle, shred the chicken into bite-sized pieces; discard the bones.

Puree the tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeno chili, chipotle chili and 1 tsp. adobo sauce in a food processor until smooth.

Heat the oil in a Dutch oven over high heat until shimmering; add the onion/tomato puree and 1/8 tsp. salt and cook, stirring frequently, until the mixture has darkened in color, about 10 minutes.

Stir the strained broth into the tomato mixture, bring to a boil, then reduce the heat to low, and simmer to blend the flavors, about 15 minutes.

Taste the soup; if desired, add up to 2 tsp. more of adobo sauce. Add the shredded chicken and simmer until heated through; about 5 minutes.

To serve, place portions of tortilla strips in the bottom of individual bowls and ladle the soup into the bowls. Garnish if desired.