Autumn Chicken Tortilla Soup

Recipe by Vino p.o. prn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
YIELD: 9 cups
UNITS: US

INGREDIENTS

Nutrition
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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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