Ingredients:
- 2 chicken breasts (split, bone-in, skin-on, skin removed and trimmmed of excess fat) or 4 chicken thighs (bone-in, skin-on, skin removed and trimmed of excess fat)
- 1 chipotle chile en adobo seasoning, plus up to
- 1 lime, cut into wedges
Directions:
- FOR THE TORTILLA STRIPS:.
- Adjust oven rack to middle position; heat oven to 425°F Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips(to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
- FOR THE SOUP:.
- While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoons salt to boil over medium-high heat in a 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-size pieces. Discard bones.
- Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeno, chipotle chile, and 1 teaspoons adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoons salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into 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 adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve place portions of tortillas strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1261.95 Kcal (5284 kJ) | ||
| Calories from fat | 849.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.42g | 145% | |
|---|---|---|---|
| Cholesterol | 285.69mg | 95% | |
| Sodium | 4117.47mg | 172% | |
| Potassium | 676mg | 14% | |
| Total Carbs | 36.66g | 12% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 76.9g | 154% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 1.2mg | 6% | |
| Calcium | 1210.2mg | 121% | |
| Amount Per 100 g | |||
| Calories | 231.92 Kcal (971 kJ) | ||
| Calories from fat | 156.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.35g | 145% | |
|---|---|---|---|
| Cholesterol | 52.5mg | 95% | |
| Sodium | 756.7mg | 172% | |
| Potassium | 124.23mg | 14% | |
| Total Carbs | 6.74g | 12% | |
| Sugars | 0.52g | 11% | |
| Dietary Fiber | 0.73g | 16% | |
| Protein | 14.13g | 154% | |
| Vitamin C | 2.3mg | 21% | |
| Vitamin A | 0.4mg | 64% | |
| Iron | 0.2mg | 6% | |
| Calcium | 222.4mg | 121% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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