Chicken tortilla soup

Serves 4

  1. 8 6in corn tortillas, cut into 1/2in strips
  2. 1tb oil
  3. 1tsp salt
  4. 20-24oz bone-in breasts and/or thighs
  5. 8 cups stock
  6. 1/2tsp dried oregano
  7. 1 onion, quartered
  8. 4 cloves garlic, peeled
  9. 1 small bunch cilantro, chopped
  10. 2 tomatoes, cored and quartered
  11. 1tb chipotle in adobo sauce
  12. 1 jalapeno, halved and de-seeded, one half left whole and the other finely diced
  13. 1 avocado, sliced
  14. 8oz cotija cheese
  15. 2 limes, cut into wedges
  16. Sour cream
  • Toss 1-2 and bake at 425 degrees for 15 minutes, rotating and shaking sheet halfway. Sprinkle with 1/4tsp salt.
  • Meanwhile, simmer 4-6, 1/2tsp salt, 2 onion quarters, 2 cloves garlic and 4tb cilantro covered for 20 minutes. Set chicken aside. Strain stock and discard solids.
  • Process 10-11 with whole jalapeno half and remaining salt, onion and garlic. Cook mixture for 10 minutes.
  • Stir in broth and simmer for 15 minutes. Meanwhile, shred chicken, discarding skin and bones. Add chicken and simmer for 5 minutes. Serve with tortilla strips, remaining cilantro, diced jalapeno and 13-16.
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