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1. To make the chile puree, combine the chilies, tomatoes, 1/2 yellow onion, 2 cloves of garlic, chicken broth, vinegar, cumin, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a small saucepan over medium-high heat. Bring the mixture to a simmer and cook for 2 minutes. Remove from the heat, cover the pan, and let the chilies steep in the liquid for 15 minutes. Transfer the chilies and liquid to a blender and blend until smooth.
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2. Preheat the oven to 375u00b0F. Place the chicken breasts on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Remove from the oven and let the chicken cool slightly. Remove the skin from the chicken breasts and, using two forks, shred into bite-size pieces, discarding the bones.
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3. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the chile puree, cilantro, sugar, oregano, 2 teaspoons of salt, and 1 teaspoon of black pepper and cook for 2 minutes, stirring occasionally. Add the tomatoes and chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 30 minutes, until the soup has thickened slightly. Stir in the shredded chicken and lime juice.
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4. Ladle the soup into bowls and garnish each with the sour cream, shredded cheese and tortilla strips.
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Adapted from Big Ranch, Big City Cookbook.
