Tortilla Soup

Despite its somewhat lengthy ingredients list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeno (or omit it altogether) and use the minimum amount of chipotle in adobo sauce (1 tsp. pureed with the tomatoes). If advance preparation suits you, the soup can be completed short of adding the shredded chicken to the pot. Return the soup to a simmer over medium-high heat before proceeding. The tortilla strips and the garnishes are best prepared the day of serving.

• Ready In: 1440 hrs
• Serves: 6

Ingredients

• TORTILLA STRIPS

• 8 (6 inch)  corn tortillas, cut into 1/2 inch wide strips
• 1  tablespoon  vegetable oil
•  table salt

• SOUP

• 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)
• 8  cups low sodium chicken broth
• 1  large  white onion, very large (about 1 lb)
• 4  medium garlic cloves, peeled
• 2  sprigs  fresh epazote (8-10 sprigs cilantro, plus 1 sprig fresh oregano)
•  table salt
• 2  medium tomatoes, cored and quartered
• 1⁄2 medium jalapeno chile
• 1  chipotle chile en adobo seasoning, plus up to
• 1  tablespoon adobo sauce
• 1  tablespoon  vegetable oil

• GARNISHES

• 1  lime, cut into wedges
• 1  Hass avocado, diced fine
• 8  ounces Cotija cheese, crumbled or 8  ounces monterey jack cheese, diced fine
•  fresh cilantro leaves
•  minced  jalapeno pepper
•  Mexican crema or  sour cream

Directions

1. FOR THE TORTILLA STRIPS:
2. 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.
3. FOR THE SOUP:
4. 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.
5. 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.