Tortilla soup

From Cook's Illustrated

Makes about 9 cups, serving 6. Published March 1, 2005.

Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño (or omit the jalapeño altogether) and use the minimum amount of chipotle in adobo sauce (1 teaspoon, pureed with the tomatoes in step 3). Our preferred brand of low-sodium chicken broth is Swanson's Natural Goodness. If advance preparation suits you, the soup can be completed short of adding the shredded chicken to the pot at the end of step 3. Return the soup to a simmer over medium-high heat before proceeding. The tortilla strips and the garnishes are best prepared the day of serving.

Ingredients

Tortilla Strips
8	corn tortillas (6-inch), cut into 1/2-inch-wide strips
1	tablespoon vegetable oil
	Table salt
Soup
2	split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8	cups low-sodium chicken broth
1	very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4	medium cloves garlic , peeled
2	sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
	Table salt
2	medium tomatoes , cored and quartered
1/2	medium jalapeño chile
1	chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1	tablespoon vegetable oil
Garnishes
1	lime , cut into wedges
1	Hass avocado , diced fine
8	ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
	fresh cilantro leaves
	minced jalapeno pepper
	Mexican crema or sour cream

Instructions

1. 1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. 2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon 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 bite-sized pieces; discard bones.

3. 3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
   puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons 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 ladle soup into bowls; pass garnishes separately.