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1
FOR THE TORTILLA STRIPS:
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2
Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
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3
Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
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4
FOR THE SOUP:
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5
While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan.
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6
Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.
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7
Transfer chicken to large plate and set aside to cool.
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8
Pour broth through fine-mesh strainer and discard solids in strainer.
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9
When cool enough to handle, shred chicken into bite-sized pieces & discard bones.
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10
Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeno, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth.
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11
Heat oil in Dutch oven over high heat until shimmering.
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12
Add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
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13
Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
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14
If desired, add up to 2 teaspoons additional adobo sauce.
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15
Add shredded chicken and simmer until heated through, about 5 minutes.
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16
Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
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17
Dress soup with desired garnishes.
