Chicken & Crispy Tortilla Soup

Recipe by Galley Wench
READY IN: 1hr 10mins




  • 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.