Ingredients: |
Ingredients: 2 Bone-in, skin-on split chicken breasts or 4 bone-in Skin-on Chicken Thighs skin removed and well trimmed
8 cups chicken broth
2 quarters of a large white onion; trimmed, peeled and quartered; divided
2 medium garlic cloves, peeled
8-10 sprigs fresh cilantro plus 1 spring fresh oregano
½ tsp Salt
2 quarters of a large white onion; trimmed, peeled and quartered; divided
2 medium garlic cloves, peeled
2 medium Tomatoes, Core and quarter
½ medium jalapeño Chile ( increase to 1 if you like it hot)
1 chipotle Chile in adobo, plus up to 1 T adobo sauce
1 T vegetable oil
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Directions: |
Directions:Bring chicken, broth, 2 quarters of onion, 2 garlic cloves, cilantro and ½ tsp salt to boil over medium-high heat in large saucepan, reduce heat to low, cover and simmer until chicken is just cooked through; about 20 minutes.. Using tongs transfer chicken to large plate. Pour broth through fine-mesh strainer, discard solids in strainer. When cool enough to handle, shred chicken into bie-sized pieces; discard bones.
Puree tomatoes, 2 onion quarters, 2 garlic cloves, jalapeño, chipotle Chile and 1 tsp adobe sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 tsp salt and cook, stirring frequently, until mix has darkened in color; about 10 minutes. Stir strained broth into tomato mix, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
Taste soup; if desired, add up to 2 tsp additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve place portions of tortilla strips in bottom of individual bowls and label soup into bowls, pass garnishes separately.
Garnishes
1 lime, cut into wedges, 1 avocado, diced fine, 8 ounces Quesco Fresca |
This recipe for Tortilla Soup - Cooking Illustrated is from