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1
Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth.
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2
Put the marinade in a plastic bag along with the chicken.
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3
Seal the bag and refrigerate for 6 to 8 hours.
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4
Preheat a grill or grill pan to medium-high heat.
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5
Add the jalapeno and grill until the skin is well charred.
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6
Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin.
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7
When cool enough to handle, remove the stem, skin, and seeds, then finely mince.
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8
Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil.
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9
Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes.
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10
Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste.
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11
Cook about 3 or 4 minutes, being careful not to burn the mixture.
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12
Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan.
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13
Add the remaining chicken stock, the crushed tomatoes and the lime juice.
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14
Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes.
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15
Taste and adjust seasoning.
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16
While soup base is simmering, heat a grill or grill pan to medium-high heat.
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17
Remove the chicken from the marinade and put on grill.
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18
Grill, turning until cooked through, about 14 to 18 minutes.
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19
Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred.
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20
Keep warm.
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21
For serving:
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22
Heat the vegetable oil in a tall sided skillet to 350 degrees F. Add the tortilla strips and fry until they are golden brown.
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23
Remove to a paper towel lined plate and season with 1 teaspoon of salt and a pinch of chili powder.
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24
Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper.
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25
To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base.
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26
Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro.
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27
Garnish with lime wedges and serve.
