INGREDIENTS
Tortilla Strips
8 (6-inch) corn tortillas, cut into 1/2 inch wide strips
1 tablespoon vegetable oil
Table salt
Soup
2 bone in, skin-on split chicken breasts (about 1 1/2 pounds)
8 cups low-sodium chicken broth
1 very large onion (about 1 pound), peeled and quartered
4 medium garlic cloves, peeled
2 large sprigs fresh epazote, or 8 to 10 sprigs fresh cilantro
1 sprig fresh oregano
Table salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeño chile
1 chipotle chile in adobo, plus 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime, cut into wedges
1 avocado, diced fine
8 oz crumbled cheese of your choice
Cilantro leaves
Mixed jalapeño
Sour Cream
DIRECTIONS
For the tortilla strips: Adjust oven rack to middle position; heat oven to 425°. Spread tortilla strips on rimmed baking sheet; drizzle with olive oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips halfway through baking time. Remove from oven and season strips lightly with salt; transfer to plate lined with several paper towels.
For the soup: While tortilla strips bake, bring chicken, borth, 2 onion quartered, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite sized pieces; discard bones.
Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls. Garnish as desired.
**I know we are about out of soup season, but I had to share this recipe with you. The infamous Sister-In-Law recently emailed me this recipe in a pinch and I have made it 3 times already! I love how easy it is to make and it tastes phenomenal! So spicy! I used chicken breasts/tenders and not bone in and I did not use a Dutch Oven the first 2 times. Worked just fine. Enjoy!
{image credits evilmodori}
