AUTUMN CHICKEN TORTILLA SOUP

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Autumn Chicken Tortilla Soup image

This is adapted from an America's Test Kitchen Recipe and one of our all time favorite soup recipes! The flavors are so intense that you feel as though it was simmering on the stove all day! Enjoy!

Provided by Vino p.o. prn

Categories     Chicken

Time 1h15m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 21

8 (6 inch) corn or 8 (6 inch) flour tortillas, cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
table salt
2 split 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)
8 cups low sodium chicken broth
1 large white onion, trimmed of root end, quartered, and peeled (about 1 pound)
4 medium garlic cloves, peeled
8 -10 sprigs fresh cilantro
1 sprig fresh oregano
table salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeno chile
1 chipotle chile in adobo, plus up to
1 tablespoon adobo sauce
1 tablespoon vegetable oil
1 lime, cut into wedges
1 Hass avocado, diced fine
8 ounces monterey jack cheese, grated
fresh cilantro leaves
minced jalapeno pepper
sour cream

Steps:

  • FOR THE TORTILLA STRIPS:.
  • Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
  • Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
  • FOR THE SOUP:.
  • While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, 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.
  • Transfer chicken to large plate and set aside to cool.
  • Pour broth through fine-mesh strainer and discard solids in strainer.
  • When cool enough to handle, shred chicken into bite-sized pieces & discard bones.
  • 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.
  • If desired, add up to 2 teaspoons additional adobo sauce.
  • Add shredded chicken and simmer until heated through, about 5 minutes.
  • Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
  • Dress soup with desired garnishes.

Nutrition Facts : Calories 397.2, Fat 27.7, SaturatedFat 10.7, Cholesterol 66.6, Sodium 348.3, Carbohydrate 12.8, Fiber 3.3, Sugar 3.1, Protein 27.7

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