Tortilla Soup

1. 1

   FOR THE TORTILLA STRIPS:.

2. 2

   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.

3. 3

   Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips(to redistribute) halfway through baking time.

4. 4

   Season strips lightly with salt; transfer to plate lined with several layers paper towels.

5. 5

   FOR THE SOUP:.

6. 6

   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.

7. 7

   Using tongs, transfer chicken to large plate.

8. 8

   Pour broth through fine-mesh strainer; discard solids in strainer.

9. 9

   When cool enough to handle, shred chicken into bite-size pieces.

10. 10

    Discard bones.

11. 11

    Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeno, chipotle chile, and 1 teaspoons adobo sauce in food processor until smooth.

12. 12

    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.

13. 13

    Stir strained broth into into tomato mixture, bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.

14. 14

    Taste soup; if desired, add up to 2 teaspoons adobo sauce.

15. 15

    Add shredded chicken and simmer until heated through, about 5 minutes.

16. 16

    To serve place portions of tortillas strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

* Per serving · 4 servings · Values may vary.