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1
FOR THE TORTILLA STRIPS:.
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Adjust oven rack to middle position; heat oven to 425F Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated.
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Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips(to redistribute) halfway through baking time.
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Season strips lightly with salt; transfer to plate lined with several layers paper towels.
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FOR THE SOUP:.
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While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoons salt to boil over medium-high heat in a large saucepan; reduce heat to low, cover and simmer until chicken is just cooked through about 20 minutes.
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Using tongs, transfer chicken to large plate.
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Pour broth through fine-mesh strainer; discard solids in strainer.
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When cool enough to handle, shred chicken into bite-size pieces.
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Discard bones.
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11
Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeno, chipotle chile, and 1 teaspoons adobo sauce in food processor until smooth.
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Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoons salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
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Stir strained broth into into tomato mixture, bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
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14
Taste soup; if desired, add up to 2 teaspoons adobo sauce.
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Add shredded chicken and simmer until heated through, about 5 minutes.
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To serve place portions of tortillas strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
