Tortilla Soup

Ingredients

TORTILLA STRIPS
8 (6-inch) corn tortillas, cut into 1⁄2-inch-wide strips
1 tablespoon vegetable oil
Salt
SOUP
2 (12-ounce) bone-in split chicken breasts or 4 (5-ounce) bone-in chicken thighs, skin removed and trimmed
8 cups low-sodium chicken broth
1 large white onion, trimmed of root end, quartered, and peeled
4 garlic cloves, peeled
8–10 sprigs fresh cilantro plus 1 sprig fresh oregano or 2 sprigs fresh epazote
Salt
2 tomatoes, cored and quartered
1⁄2 jalapeño chile
1 tablespoon minced canned chipotle chile in adobo sauce
1 tablespoon vegetable oil
GARNISHES
1 avocado, halved, pitted, and diced fine
8 ounces Cotija cheese, crumbled, or Monterey Jack cheese, diced fine
Lime wedges
Fresh cilantro
Minced jalapeño chile
Mexican crema or sour cream

Instructions

FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating baking sheet and shaking strips (to redistribute) halfway through baking. Season strips lightly with salt and transfer to paper towel–lined plate.
FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro and oregano, 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. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer and discard solids. When cool enough to handle, shred chicken into bite-size pieces, discarding bones.
Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeño, and chipotle 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. Add shredded chicken and simmer until heated through, about 5 minutes. Place portions of tortilla strips in bowls and ladle soup over. Serve, passing garnishes separately.
TO MAKE AHEAD: Soup can be prepared up to adding shredded chicken to soup at end of step 4; let cool and refrigerate for up to 4 days. Return soup to simmer over medium-high heat before proceeding. Tortilla strips and garnishes are best prepared day of serving.

Tortilla Soup

Ingredients

Instructions

Tags

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