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1
Tortilla Strips:
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2
Preheat oven to 425 degrees.
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3
Spread tortilla strips on rimmed baking sheet;drizzle with oil and toss until evenly coated.
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4
Place in oven, rotating pan and shaking after 7 minutes.
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5
Bake until strips are deep golden brown and crip.
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6
Transfer chips to paper towels to drain and season with salt.
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7
SOUP:
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8
In large sauce pan bring chicken, broth, 1/3 of quartered onions, 2 garlic cloves, cilantro and 1/2 teaspoon salt to boil over medium-heat; reduce heat and simmer until chicken is cooked, about 20 minutes.
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9
Transfer chicken to plate.
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10
Strain broth through fine-mesh strainer, discard solids in strainer.
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11
When cool enough to handle, shred chicken into bite-size pieces.
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12
Puree tomatoes, remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth.
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13
Heat oil in dutch oven.
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14
Add puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
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15
Stir strained broth into tomato mixture.
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16
Add poblano pepper, red peppers, zucchini and remaining quartered onions.
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17
Bring to a boil, then reduce heat to low and simmer to blend flavors, for about 15-20 minutes.
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18
Taste test.If desired add up to 2 teaspoons additional adobe sauce.
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19
Add shredded chicken and simmer until heated.
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20
To serve, place portions of tortilla strips in bowl and ladle soup.
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21
Pass garnishes separately.
