Autumn Chicken Tortilla Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Yields:
-
9 cups
- Serves:
- 6
ingredients
-
Tortilla Strips
- 8 (6 inch) corn or (6 inch) flour tortillas, cut into 1/2-inch-wide strips
- 1 tablespoon vegetable oil
- table salt
-
Soup
- 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
-
Garnishes
- 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
-
FOR THE TORTILLA STRIPS:
- Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
- Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
-
FOR THE SOUP:
- 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.
- Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.
- Transfer chicken to large plate and set aside to cool.
- Pour broth through fine-mesh strainer and 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 boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
- If desired, add up to 2 teaspoons additional adobo sauce.
- Add shredded chicken and simmer until heated through, about 5 minutes.
- Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
- Dress soup with desired garnishes.
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RECIPE SUBMITTED BY
Vino p.o. prn
huntington, NY
I am a happy newlywed (since October 2006) and Registered Nurse currently in Cardiology. During my spare time, I love to cook and bake. There is something about taking raw ingredients and creating a dish that fulfills and relaxes me. I also love taking recipes and trying to tweak the ingredients to make it a little healthier and more heart friendly.
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