2 sprigs fresh epazote, or 8-10 sprigs fresh cilantro plus 1 sprig fresh oregano
salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeno
1 chipotle chili in adobo, plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
1 lime cut into wedges for garnish
1 avocado diced fine
fresh cilantro leaves
sour cream
8 ounces cotija cheese, crumbled, or monterey jack, diced fine
Directions
For the tortilla strips: put oven rack in middle position. heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet, drizzle with oil and toss until evenly coated. (Or brush tortillas with oil, and then cut into strips). Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips halfway through baking time to redistribute them. Season strips lightly with salt, transfer to plate lined with several layers of paper towels.
For the soup: While the tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to a large plate. Pour broth through fine meash strainer, discard solids in strainer, When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeno, chipotle chile, and 1 teaspoon of adobo sauce in food processor until smooth. Heat 1 tablespoon oil in Dutch oven over high heat until shimmering, add tomato/onion mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes, Taste soup, if desired add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through,a bout 5 minutes.
To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls. Pass garnishes separately. Tortilla strips can also be put on the top as a garnish.
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