Tortilla Strips

• 8 corn tortilla (6“) - cut into 1/2” strips
• 1 Tbsp vegetable oil

Soup

• 2 split bone-in chicken breasts or 4 bone-in chicken thighs
• 8 cups low-sodium chicken broth
• 1 very large white onion (about 1 lb.) - trimmed of root end, cut into quarters, peeled
• 4 med. cloves garlic - peeled
• 10 sprigs cilantro + 1 sprig oregano
• 1/2 tsp salt
• 1 14oz. can whole tomatoes
• 1/2 medium jalapeno
• 1 chipotle chili in adobo sauce plus 1 tsp adobo sauce
• 1 Tbsp vegetable oil
• 1/8 tsp salt
• optional garnishes - lime, avocado diced fine, cheese diced fine, fresh cilantro leaves, minced jalapeno pepper, sour cream

1. For tortilla strips heat oven to 425 deg with rack in middle. Spread strips on baking sheet, drizzle with oil and toss until evenly coated. Bake until deep golden brown and crisped, about 14 min. turning pan and redistributing halfway through. Season lightly with salt, transfer to plate lined with 2 paper towels.
2. While strips are baking, bring chicken broth, 2 onion quarters, 2 garlic cloves, cilantro, and salt to boil in soup pot. Cover pot and simmer until chicken is just cooked through, about 20 min. Remove chicken to plate or bowl, remove and discard cilantro, and remove onion pieces. Chop onion into small pieces and return to pot. When chicken is cooled shred chicken into bite size pieces and discard bones and skin.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeno pepper, chipotle chili and 1 tsp adobo sauce in food processor until smooth.
4. Heat oil in large skillet until shimmering. Add food processor puree and 1/8 tsp salt and cook stirring frequently, until mixture has darkened in color, about 10 min. Add to broth in soup pot and simmer to blend flavors, about 15 min. Taste soup and if desired add up to 2 tsp of additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 min.
5. To serve place portions of tortilla strips in bottom of bowls and ladle soup into bowls. Pass garnishes if using.

Serves: 6      Total cooking time: 45 min.
Source: Cook's Illustrated March 2005