Ingredients
-
-
8
-
1
-
1
-
-
2
-
8
-
1
-
2
-
1
-
4
-
10
-
1/2
-
2
-
1
Directions
Chicken & Crispy Tortilla Soup, After tasting the best tortilla soup of my life in Kino Bay, Mexico, I set out on a quest to duplicate The recipe has been somewhat ‘gringoized’ however it’s very close The key is use the freshest ingredients as possible , Best chicken tortilla soup I have ever had So many flavors It’s just lovely , 5 stars plus! We loved this and will definitely make again Used frozen green chile we got from family in New Mexico in place of poblano peppers and used rotisserie chicken that was already cooked to save a step Otherwise, no changes We loved the spice of the dish Thank you so much for posting
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Steps
|
1
Done
|
Tortilla Strips: |
|
2
Done
|
Preheat Oven to 425 Degrees. |
|
3
Done
|
Spread Tortilla Strips on Rimmed Baking Sheet;drizzle With Oil and Toss Until Evenly Coated. |
|
4
Done
|
Place in Oven, Rotating Pan and Shaking After 7 Minutes. |
|
5
Done
|
Bake Until Strips Are Deep Golden Brown and Crip. |
|
6
Done
|
Transfer Chips to Paper Towels to Drain and Season With Salt. |
|
7
Done
|
Soup: |
|
8
Done
|
in Large Sauce Pan Bring Chicken, Broth, 1/3 of Quartered Onions, 2 Garlic Cloves, Cilantro and 1/2 Teaspoon Salt to Boil Over Medium-Heat; Reduce Heat and Simmer Until Chicken Is Cooked, About 20 Minutes. |
|
9
Done
|
Transfer Chicken to Plate. |
|
10
Done
|
Strain Broth Through Fine-Mesh Strainer, Discard Solids in Strainer. |
|
11
Done
|
When Cool Enough to Handle, Shred Chicken Into Bite-Size Pieces. |
|
12
Done
|
Puree Tomatoes, Remaining Onions, Remaining Garlic Cloves, Chipotle Chile, and 1 Teaspoon Adobe Sauce in Food Processor Until Smooth. |
|
13
Done
|
Heat Oil in Dutch Oven. |
|
14
Done
|
Add Puree and 1/8 Teaspoon Salt and Cook, Stirring Frequently, Until Mixture Has Darkened in Color, About 10 Minutes. |
|
15
Done
|
Stir Strained Broth Into Tomato Mixture. |
