After tasting the best tortilla soup of my life in Kino Bay, Mexico, I set out on a quest to duplicate. The recipe has been somewhat 'gringoized' however it's very close. The key is use the freshest ingredients as possible.
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.
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.