Chicken Tortilla Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 8 corn tortillas, cut into 1/2 inch wide strips
• 1 tablespoon vegetable oil
• 1 pinch salt
• 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
• 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

Recipe

• 1 tortilla strips:.
• 2 preheat oven to 425 degrees.
• 3 spread tortilla strips on rimmed baking sheet;drizzle with oil and toss until evenly coated.
• 4 place in oven, rotating pan and shaking after 7 minutes.
• 5 bake until strips are deep golden brown and crip.
• 6 transfer chips to paper towels to drain and season with salt.
• 7 soup:.
• 8 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.
• 9 transfer chicken to plate.
• 10 strain broth through fine-mesh strainer, discard solids in strainer.
• 11 when cool enough to handle, shred chicken into bite-size pieces.
• 12 puree tomatoes, remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth.
• 13 heat oil in dutch oven.
• 14 add puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
• 15 stir strained broth into tomato mixture.
• 16 add poblano pepper, red peppers, zucchini and remaining quartered onions.
• 17 bring to a boil, then reduce heat to low and simmer to blend flavors, for about 15-20 minutes.
• 18 taste test.if desired add up to 2 teaspoons additional adobe sauce.
• 19 add shredded chicken and simmer until heated.
• 20 to serve, place portions of tortilla strips in bowl and ladle soup.
• 21 pass garnishes separately.