Tortilla Soup

Name: Tortilla Soup
Yield: Serves 6 (Makes about 9 cups)
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 8 , corn tortillas (6-inch), cut into 1/2-inch-wide strips; 1 tablespoon, vegetable oil; 2 , split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat; 8 cups, low-sodium chicken broth; 1 very large, white onion (about 1 pound), trimmed of root end, quartered, and peeled; 4 medium cloves, garlic, peeled; 1 1/8 teaspoon, Table salt, divided; 2 sprigs, epazote, fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano; 2 , medium tomatoes, cored and quartered; 1/2 , medium jalapeño chile; 1 , chipotle chile en adobo, plus up to 1 tablespoon adobo sauce; 1 tablespoon, vegetable oil; 1 , lime, cut into wedges; 1 , Hass avocado, diced fine; 8 ounces, cotija cheese, crumbled, or Monterey Jack cheese, diced fine; Fresh, cilantro leaves; Minced, jalapeño pepepr; , Mexican crema or sour cream

Main Courses
Latin America & Caribbean
Mexican
Fruits & Vegetables
Vegetables
Soups

Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

We had just 1 hour but still wanted a tortilla soup that was full of flavor.

SERVES 6 (Makes about 9 cups)

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