Chicken Tortilla Soup Recipe

Place a bed of paper towels or a clean kitchen towel on a baking sheet or cutting board. We're going to use this to drain the tortillas after they leave the oil.

Slice up the corn tortillas into whatever size you prefer. I usually go for thin but this is about freedom so do as you please. Pour the oil in a pan set over medium-high heat. When the oil is hot and shimmering, add the tortilla strips, in batches, frying them up until crispy, about 1 minute. Transfer them to the towel and sprinkle with flaky sea salt. Repeat with frying the tortilla strips, adding more oil as necessary. Set them aside.

To the medium pot, set over medium-high heat, add a tablespoon of olive oil. When the oil is hot, add the onion and garlic cloves. Cook for about 5 to 6 minutes, until the onion becomes translucent.

Add the spices and salt and mix until the spices are fragrant. Turn off the flame and scoop the onions and garlic, and transfer them to a blender.

To the blender, add the chipotle in adobo, can of diced tomatoes and a splash of broth. Pulse until very smooth, about 1 minutes. Pour it back into the pot, along with the remaining chicken broth. Give it a taste and adjust the salt according to taste. I added a pinch or two of salt.

Place the chicken breasts in the soup mixture and bring to a simmer. Turn the heat to medium-low and cover the pot with the lid. Cook for about 30 to 35 minutes, until the chicken is cooked. Remove the lid and remove the chicken. Using two forks, shred the chicken and return it to the pot.

Divide the soup amongst bowls. Top it with a small handful of tortilla strips, a dollop of sour cream, a few slices of jalapeño, a squeeze of lime and a few leaves of cilantro.