Chicken Tortilla Soup

I've never made a chicken tortilla soup before and this recipe, from America's Test Kitchen's Healthy Family Cookbook, looked fabulous!

Some short cuts and time savers I thought of while reading through the recipe: buy a rotisserie chicken from the grocery, purchase ready made tortilla chip strips, puree and refrigerate the ingredients in step 4 the day before.

Some ideas for fun and tasty soup toppers: sour cream, shredded cheese, fresh tomato, or lime wedges.

Here is to a fun twist on a traditional winter dish; a big pot of soup!


INGREDIENTS

8 (6 inch) tortillas, cut into 1/2-inch wide strips
Vegetable oil spray
Salt & Pepper
8 Cups chicken broth
1 1/2 lb. bone-in, skin removed, split chicken breasts
1 onion, peeled & quartered
4 garlic cloves, peeled
8-10 fresh cilantro sprigs
1/2 tsp. dried oregano
12oz. (2 medium) tomatoes, cored and quartered
*optional* 1 Tbsp. minced, canned chipotle chile in adobe sauce
1 tsp. canola oil
1 avocado, peeled & cut into 1/2 pieces
2 Tbsp. fresh cilantro

DIRECTIONS

Preheat oven to 425 degrees. Spray tortilla strips with oil 7 sprinkle with S&P. Bake until golden brown, 15-17 minutes (stirring halfway through). Drain and cool on paper towel.

Bring broth, chicken, half the onion & garlic, cilantro and oregano to a simmer in a large dutch oven over high heat. Reduce heat to medium-low, cover and cook for 20 minutes. (Until chicken reads 165 degrees).

Remove chicken & shred into bite size pieces. Strain broth and discard solids.

Process remaining onion, garlic, tomatoes & optional chipotles in food processor until smooth. Heat oil in dutch oven over high heat. Add pureed mixture and cook, stirring often, for 10 minutes. Stir in strained broth, cover and simmer for 15 minutes. Stir in chicken and simmer 5 minutes. Sprinkle chips in bowls, ladle soup over chips and sprinkle with avocado and cilantro.