Chicken & Crispy Tortilla Soup
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
corn tortilla strips
- 8 corn tortillas, cut into 1/2 inch wide strips
- 1 tablespoon vegetable oil
- 1 pinch salt
soup
- 2 chicken breasts
- 8 cups vegetable broth or 8 cups low sodium chicken broth
- 1 lb sweet onion, peeled and quartered
- 2 small zucchini, chopped
- 1 red pepper, chopped
- 4 garlic cloves, peeled
- 10 sprigs cilantro
- 1⁄2 teaspoon salt
- 2 medium tomatoes, cored and quartered
- 1 poblano pepper, chopped in 1/2 inch pieces
- 1 chipotle chile in adobo, plus
- 1 tablespoon adobo sauce
- 1 tablespoon vegetable oil
Garnish
- 1 lime, cut into wedges
- 1 avocado, Diced
- 1 cup shredded Cotija cheese or 1 cup monterey jack cheese
- 1⁄2 cup cilantro, chopped
- 1⁄4 cup jalapeno, minced
- 1 cup sour cream
Directions
- Tortilla Strips:
- Preheat oven to 425 degrees.
- Spread tortilla strips on rimmed baking sheet;drizzle with oil and toss until evenly coated.
- Place in oven, rotating pan and shaking after 7 minutes.
- Bake until strips are deep golden brown and crip.
- Transfer chips to paper towels to drain and season with salt.
- SOUP:
- In large sauce pan bring chicken, broth, 1/3 of quartered onions, 2 garlic cloves, cilantro and 1/2 teaspoon salt to boil over medium-heat; reduce heat and simmer until chicken is cooked, about 20 minutes.
- Transfer chicken to plate.
- Strain broth through fine-mesh strainer, discard solids in strainer.
- When cool enough to handle, shred chicken into bite-size pieces.
- Puree tomatoes, remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth.
- Heat oil in dutch oven.
- Add 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.
- Add poblano pepper, red peppers, zucchini and remaining quartered onions.
- Bring to a boil, then reduce heat to low and simmer to blend flavors, for about 15-20 minutes.
- Taste test.If desired add up to 2 teaspoons additional adobe sauce.
- Add shredded chicken and simmer until heated.
- To serve, place portions of tortilla strips in bowl and ladle soup.
- Pass garnishes separately.
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