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.