Instructions

TORTILLA STRIPS

1. Adjust an oven rack to the center position and heat oven to 425 degrees. On a rimmed baking sheet lined with foil (for easy clean up) spread tortilla strips over the baking sheet and drizzle with oil. Toss to coat spread tortilla strips on an even layer. Bake until strips are golden brown, about 15 minutes. Rotate pan and re toss tortilla strips halfway through baking. Sprinkle with salt and set tortilla strips aside to cool.

SOUP

1. In a Dutch oven, bring chicken broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano and ½ teaspoon salt to a boil over medium-high heat.  Reduce the heat to low and cover, cook at a simmer until chicken is cooked through, about 20 minutes. Transfer cooked chicken to a plate to cool slightly. Set a fine mesh strainer over a large bowl and pour chicken broth through the strainer to remove the solids. Shred the chicken with 2 forks and discard the bones.
2. In a food processor or blender, puree the tomatoes, remaining onion quarters, remaining 2 garlic cloves, jalapeno and chipotle until smooth. In the now empty Dutch oven, heat oil over high heat until shimmering. Add the tomato-onion puree and salt and cook for about 10 minutes until the mixture has darkened in color, stirring occasionally.
3. Add the strained chicken broth to the tomato puree mixture and bring to a boil. Reduce the heat to low and simmer for about 15 minutes to let the flavors meld.  Add the shredded chicken and cook until the chicken is heated through, about 5 minutes.  Place tortilla strips in bowls and ladle soup over the top. Garnish with your favorite toppings and enjoy.