|
6-8 |
|
corn
tortillas, white or yellow, cut into ½ 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° F 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 8 ½ 2 ½ |
cups bunch |
whole
chicken breasts (bone-in, with skin removed) low-sodium
chicken broth white
onion, cut in 2-4 chunks whole
garlic cloves 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 1-2 ½ 2 2 1 |
teaspoons |
whole
chipotle chile + adobo
sauce white
onion, cut in two pieces whole
garlic cloves large
tomatoes, quartered 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 ¼
inch cubes Cilantro, chopped Lime juice Sour cream Jack cheese, grated Jalapeno,
seeded and diced |