Due to popular demand (OK, two people asked for it, and they're both cousins), here is the recipe for my Chicken Adobo Tortilla Soup. The canned chipotles in adobo sauce can be found in the Tex-Mex section of the grocery store or your local Hispanic market.
Ingredients
1- Large Onion, pealed and cut into eight wedges
1- can diced fire roasted tomatoes
4 - T olive oil
6 - corn tortillas ( or 12 street taco size corn tortillas)
1- T diced garlic
1- small can chipotle peppers in adobo sauce.
1- T chili powder
1- t dried oregano
2- t ground cumin
2- cans chicken broth
1- can beef broth
Salt to taste
5- T grated Parmesan cheese
4- boneless skinless chicken breasts or (my favorite) 8 chicken tenderloins
Directions
Poach the chicken and let cool, then cut into julienne strips
Preheat Broiler
Rub the onions in olive 2 T olive oil and place in a single layer on a broiler pan. Broil the onions 4" from the burner , turning frequently until charred all over (20-25 minutes). Set aside, retaining the juice.
Heat the remaining 2 T of olive oil in a stock pot or (again, my favorite) cast iron dutch oven over medium high heat. Tear 2 (regular) or 4 (street taco size) corn tortillas into small pieces and saute them with the garlic and chipotles until softened (3-4 minutes). Stir in chili powder, oregano and cumin and simmer 1 minute more.
Add the chicken and beef broths to the pot, along with the tomatoes, onions and juice. Reduce heat and simmer uncovered for 30 minutes.
Preheat oven to 375 degrees. Cut the remaining tortillas into 1/2" strips. Place in the same pan used to roast the onions and toss with vegetable or canola oil to lightly coat. Bake the tortilla strips until lightly browned and crisp (about 10 minutes.) Toss with the grated Parmesan and return to the oven for about 3 minutes or until the cheese is melted. Set aside to cool.
Using an immersion blender, puree the soup until roughly the consistency of tomato sauce. Then strain the results through a sieve, pushing hard with a spoon against the veggies to get all the flavor! Return the strained soup to the pot, add the chicken and simmer for 15 minutes more.
Side note (of course there's one!). You can also puree the soup in a blender or food processor.
Serve
Place a handful of tortilla crisps in a bowl and ladle the soup over them. Garnish with a couple more strips and cheese.
For even more fun, add sliced avocado and fresh cilantro and top it all off with a squeeze of lime.
Serve hot. Freeze any leftovers for that next cold night!
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