Tortilla Soup

 "Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." Auguste Escoffier


Nothing says soup like a cool autumn day. The list of ingredients may seem long and daunting, but this soup comes together pretty quickly and easily. Chipotle in adobo is usually located with the ethnic foods (taco shells and taco seasoning aisle). Its smoked jalapenos in an adobo sauce (spicy,  so add carefully). You can save what you don't use--just put it in the freezer until the next time.


Tortilla Soup


2 split bone-in skin-on chicken breasts (about 1 1/2-2 lbs)
8 cups low sodium chicken broth
1 large onion, peeled and quartered
6 medium cloves of garlic, peeled
1/2 bunch cilantro (about 10 sprigs)
3 medium tomatoes, cored and quartered
1/2 medium jalapeno, seeded 
1 chipotle en adobo, plus adobo sauce to taste
1 TBSP vegetable oil


8 corn tortillas, halved and cut into 1/2 inch strips
1 TBSP vegetable oil


Garnishes:  diced avocado, shredded monterey jack cheese, sour cream, chopped cilantro, fresh lime juice

Preheat oven to 425 degress, and place oven rack in middle position. Spread tortilla strips on baking sheet, drizzle with oil, and toss to coat. Bake approximately 7 minutes, rotate and shake pan to redistribute strips, and continue to bake additional 7 minutes or until golden brown.










In a dutch oven, bring chicken, broth, 2 onion quarters, 3 garlic cloves, cilantro and 1/2 tsp salt to boil over medium high heat. Reduce to low, cover, and simmer until chicken is just cooked through. 

Transfer chicken to plate to cool. Pour broth through fine mesh strainer. Discard solids.

Puree tomatoes, 2 remaining onion quarters, 3 remaining garlic cloves, jalapeno, chipotle, and 1 tsp adobo sauce in food processor until smooth.

Heat oil in now empty dutch oven, and add tomato/onion puree and cook until slightly darker in color.






Stir strained broth into tomato mixture, bring to a boil and simmer to blend flavors. Taste soup and add additional adobo 1 tsp at a time if needed. Add shredded chicken, and heat through (about 5 minutes).

Place strips in bottom of bowl, ladle soup into bowls, and garnish as desired.