This is one of
our favorite meals at our house. It's low calorie, just
a little bit spicy, and really good.
| 2 |
boneless skinless chicken
breasts |
| 8 |
6" corn tortillas |
| 2½ qts |
chicken
broth |
| 1 large |
onion,
quartered |
| 1tsp |
granulated
garlic |
| 10 sprigs |
fresh cilantro |
| ½ tsp |
ground
oregano |
| ½ tsp | salt |
| 2 | tomatoes,
cored and quartered |
| 2 | chipotles
in adobo + 1 tbl of adobo sauce |
| 8 oz |
shredded
monterey jack or similar cheese |
Heat the oven to 400°. Stack the tortillas on top of each other and cut them into ½" strips. Drizzle a tsp or two of canola oil over them and toss well to coat. Place them on a baking sheet and bake approximately 12 to 14 minutes or until browned. Transfer the tortilla strips to a paper towel lined plate and salt to taste. Set these to the side while you make the soup.
While the tortillas bake bring the chicken broth, chicken, and 2 onion quarters to a boil. Reduce to a simmer and cook for 20 minutes. Take the chicken out and put it on a plate to cool. Strain the broth mixture through a paper towel lined colander and save. Shred the chicken when it cools.
Place the tomatoes, remaining onion quarters, chipotles, adobo sauce, garlic, oregano, and ½ tsp salt into a food processor and process until smooth. Add 1 tbl of canola oil to a large pot and turn the heat to medium to medium high. Add the tomato mixture and cook stirring constantly until the mixture darkens (approximately 10 minutes). Stir in the strained chicken broth, bring to a boil, reduce to a simmer, and cook for 10 minutes to blend the flavors. Add the chicken and simmer for 5 minutes to warm the chicken.
Ladle into
bowls. Garnish with tortilla strips, cilantro, and as much
cheese as you like.