Tortilla Soup

 

6-8

 

corn tortillas, white or yellow, cut into inch strips

 

 

canola oil

 

Drizzle oil over tortilla strips and toss to coat. Spread them out on a large cookie sheet and place in a 425 degree oven. Cook 15-20 minutes, checking them often after the first 10 minutes and stirring them. Remove from oven when crisp and toss with salt.

 

2-3

 

whole chicken breasts (bone-in, with skin removed)

8

cups

low-sodium chicken broth

 

white onion, cut in 2-4 chunks

2

 

whole garlic cloves

bunch

cilantro

 

 

fresh oregano

 

Place all of the ingredients in a large pot over medium heat and bring to a simmer for 20-30 minutes. Remove the chicken breasts and set aside. When they are cool enough to handle, shred the meat into bite-size pieces; toss the bones. Strain the broth through a sieve or colander.

 

1-2

 

whole chipotle chilies

1-2

teaspoons

adobo sauce

 

white onion, cut in two pieces

2

 

whole garlic cloves

2

 

large tomatoes, quartered

1

 

jalapeno, split with seeds removed

 

 

salt

 

Put all ingredients into a food processor and pulse until smooth (but not liquid).

 

Heat 2 tablespoons of corn or canola oil in a pot over medium-high heat until it begins to smoke. Add processed mixture and fry until it reaches a tomato paste-like consistency, about 10 minutes. Stir in chicken stock, bring to a simmer and cook 15 minutes. Add the chicken and 2 additional teaspoons of the adobo sauce. Simmer until hot.

 

Place a handful of tortilla strips in a large bowl and ladle soup over the top. Serve with desired toppings:

 

-Avocado, split in two, pit removed, sliced into inch cubes

-Cilantro, chopped

-Lime juice

-Sour cream

-Jack cheese, grated

-Jalapeno, seeded and diced