Tortilla Soup

Tortilla Strips

8 corn tortillas – 6 inch

1 tbsp vegetable oil

salt

Soup

2 split bone in skin on chicken breasts – about 1 ½ lbs

8 cups low sodium chicken broth

1 very large white onion (or 1 lb) – cut into quarters

10 medium cloves garlic - smashed

2 sprigs epazote – or 1 tbsp dried epazote

5-10 sprigs Cilantro – including stems

salt

1 tbsp vegetable oil

2 poblano peppers (or 1 large bell pepper) – sliced into thin strips

1 small onion – sliced thinly

For the Puree

4 medium tomatoes – seeded & cored

1 jalapeno – seeds removed

1 medium onion

1 chipotle plus 1 tbsp adobo

10 cloves garlic

1 small can of “creole” (Spanish) style tomato sauce
 

Garnishes

1 lime – cut into little slices

1 haas avocado – sliced thin

8 oz cotija cheese or Monterey jack – cut to a very small dice

fresh cilantro

Directions:

1. FOR THE TORTILLA STRIPS: slice into strips – fry in oil – dry on paper towels – salt

2. FOR THE SOUP: Bring chicken, broth, white onion quarters, 10 garlic cloves, epazote, cilantro 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, medium onion quarters, 10 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Mix in the tomato sauce. 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. Add in poblano strips and onion slices about 5 minutes into the 10. Stir strained broth into tomato mixture, bring to 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; pass garnishes separately.