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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is adapted from an America's Test Kitchen Recipe and one of our all time favorite soup recipes! The flavors are so intense that you feel as though it was simmering on the stove all day! Enjoy! Ingredients:
8 (6 inch) corn or 8 (6 inch) flour tortillas, cut into 1/2-inch-wide strips |
1 tablespoon vegetable oil |
table salt |
2 split split bone-in skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in skin-on chicken thighs (about 1 1/4 pounds) |
8 cups low sodium chicken broth |
1 large white onion, trimmed of root end, quartered, and peeled (about 1 pound) |
4 medium garlic cloves, peeled |
8 -10 sprigs fresh cilantro |
1 sprig fresh oregano |
table salt |
2 medium tomatoes, cored and quartered |
1/2 medium jalapeno chile |
1 chipotle chile in adobo, plus up to |
1 tablespoon adobo sauce |
1 tablespoon vegetable oil |
1 lime, cut into wedges |
1 hass avocado, diced fine |
8 ounces monterey jack cheese, grated |
fresh cilantro leaves |
minced jalapeno pepper |
sour cream |
Directions:
1. FOR THE TORTILLA STRIPS:.
2. Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
3. Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
4. FOR THE SOUP:.
5. While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan.
6. Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.
7. Transfer chicken to large plate and set aside to cool.
8. Pour broth through fine-mesh strainer and discard solids in strainer.
9. When cool enough to handle, shred chicken into bite-sized pieces & discard bones.
10. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth.
11. Heat oil in Dutch oven over high heat until shimmering.
12. Add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
13. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
14. If desired, add up to 2 teaspoons additional adobo sauce.
15. Add shredded chicken and simmer until heated through, about 5 minutes.
16. Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
17. Dress soup with desired garnishes.
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