Ingredients: |
Ingredients: Soup: 2 bone-in, skin-on chicken breasts 8 c. low sodium chicken broth 1 large white onion, peeled and quartered 4 medium cloves garlic, peeled 8-10 sprigs fresh cilantro 2 sprigs fresh oregano 2 medium tomatoes, cored and quartered 1 chipotle chili in adobo sauce, plus one T. adobo sauce 1 T. vegetable oil Garnishes: tortilla chips lime wedges avocado diced tomato Monterey jack cheese cilantro leaves sour cream
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Directions: |
Directions:1. Bring chicken, broth, 2 onion quarters, 2 garlic cloves, herbs, and 1/2 teaspoon salt to boil over medium-high heat. Reduce heat to low, cover and simmer until chicken is cooked through (about 20 min.). 2. While broth simmers: puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, chipotle chili, and one teaspoon adobo sauce in a food processor until smooth. Heat oil in a Dutch oven or large pot over high heat until shimmering. Add tomato puree and 1/8 teaspoon salt. Cook, stirring frequently, until mixture has darkened in color (about 10 min). 4. When chicken is finished cooking: Remove chicken from broth to let cool. Pour broth through strainer and discard solids. Add strained broth to puree, bring to a boil, then reduce heat to low. Simmer to blend flavors (about 15 min). Add up to 2 teaspoons more adobo sauce to taste. 6. While soup simmers: shred the chicken into bite size pieces. Discard bones and skin. 7. Add chicken and serve with garnishes. |