4 corn tortillas
4 cups chicken broth
2 boneles, skinless chicken breast or 4 boneless, skinless chicken thighs
1 medium-sized white onion, cut into fours
4 cloves garlic
2 large tomatoes (or one can of tomatoes)
half a jalapeno (seed it if you don't like heat)
1 chipotle chili in 1 tablespoon of adobo sauce
Monteray Jack cheese
Step 1: Make the tortilla chips
Preheat oven to 400. Slice the four corn tortillas into strips. Sprinkle with canola oil and bake for 10 minutes or until crisp.
Step 2: Chicken broth
Combine the 4 cups of chicken broth, chicken, 2 pieces of the onion, a few springs of cilantro and 2 cloves of garlic. Bring to a boil and cook until chicken is no longer pink inside (about 20 minutes).
Step 3: Tomato base
Combine the tomatoes, the other 2 pieces of onion, 2 cloves of garlic, the chipotle in adobo sauce, half a jalapeno and salt in a blender or food processor. Process until smooth.
Once the chicken is done, remove from the pot and set aside. Let cool. Drain the stock.
Heat 2 tablespoons of oil in pan until hot. Add the tomato base and cook, stirring, for about 10 minutes. Shred the cooled chicken. Add the broth and chicken and cook until chicken is heated through, about 5 minutes.
To serve: Put a few tortilla strips in a bowl. Ladle soup into bowl. Top with avocado, cheese, cilanto and lime juice.
Pairs Well With
There are easier and shorter ways to make this soup, but taking the time yields a really good soup.