Ingredients
8 Corn tortillas, cut into 1/2 inch strips
1 tablespoon vegetable oil
2 breasts or 4 thighs bone-in split chicken breasts or bone in chicken thighs, skin removed & trimmed
8 cup chicken broth
1 white onion, quartered
4 clove garlic
8 sprig cilantro
2 teaspoon salt
2 tomatoes, cored & quartered (or 1 canned diced)
1 tablespoon chipotle chili in adobo sauce, minced
1 tablespoon vegetable oil
8 ounce Cotija cheese or Monterey Jack cheese,crumbled
1 avocado, diced
1 lime, wedged
1 jalapeno, diced
1 mexican crema or sour cream
Preparation
FOR TORTILLA STRIPS: Adjust oven rack to middle and preheat to 425 degrees. Spread strips on rimmed baking dish and drizzle with 1 T oil. Toss to coat evenly. Bake until strips are a deep golden brown and crisped (about 14 min) rotating sheet and shaking strips about half way through. Season with salt and transfer to paper towel.
FOR THE SOUP: Bring chicken, broth and 2 of the onions quarters, 2 garlic cloves, cilantro and oregano and 1/2 t salt to boil over med-high heat in a large saucepan. Reduce heat to low, cover and simmer until chicken is cooked through (about 20 min.) Using tongs transfer chicken to a large plate. Pour broth through a fine mesh strainer and discard solids. When cooled shred chicken into bite size pieces discarding bones.
Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, 1/2 jalapeno and chipotle in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering. Add tomato-onion puree and 1/8 t. salt and cook, stirring frequently, until mixture has darkened in color. (about 10 min.)
