Do not let the long list of ingredients deter you from making this soup. There are several steps but they are well worth it. This soup is great for cold winter nights just like cheap lentil soup or chicken stew with carrots. The soup packs a punch with its spiciness, but you can remove the seeds and ribs to make a non-spicy version.

Tortilla Strips

8 corn tortillas (6-inch), cut into ½-inch-wide strips

1 tablespoon vegetable oil

Salt

Soup

4 bone-in chicken thighs (about 1 ¼ pounds), skin removed and fat trimmed off

8 cups low sodium chicken broth

1 large onion, quartered and peeled

4 medium cloves, peeled

8 to 10 sprigs of fresh cilantro

1 sprig of fresh oregano

2 medium tomatoes, cored and quartered

½ medium jalapeno chile

1 chipotle chile en adobo, plus up to 1 tablespoon adobo sauce

1 tablespoon vegetable oil

Garnishes

1 lime, cut into wedges

1 avocado, diced

fresh cilantro leaves

Directions

For tortilla strips

1.     Adjust oven rack to middle position and heat to 425 degrees.

2.     Spread tortilla strips on rimmed baking sheet and drizzle with oil, toss until evenly covered.

3.     Bake until strips are golden brown and crisp (about 14 minutes). Shake and rotate the pan halfway through to avoid burning the strips.

4.     Remove from oven and lightly season with salt. Set aside.

For the soup

1.     Bring the chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro sprigs and oregano, and ½ teaspoon salt to boil over medium-high heat in saucepan.

2.     Reduce heat to low, cover and simmer until chicken is just cooked through (about 20 minutes).

3.     Remove chicken from broth, let cool.

4.     Pour broth through fine-mesh strainer and discard solids in strainer.

5.     Once the chicken is cool enough to handle, shed chicken into bite-sized pieces and discard bones.

6.     Puree tomatoes, 2 remaining onion quarters and garlic cloves, jalapenos, chipotle chile, and 1 teaspoon adobo sauce (NOTE: if you can’t handle the heat, you can skip the chipotle chile and adobo sauce) in food processor until smooth.

7.     In a Dutch oven over high heat, heat oil and add puree, 1/8 teaspoon of salt, stir until mixture has darkened in color (about 10 minutes)

8.     Stir strained broth into tomato mixture, bring to boil, and simmer to let the flavors blend (15 minutes).

9.     Add chicken and heat through (5 minutes). Taste for salt.

To serve

1.     Place portions of tortilla strips in bottom of plates

2.     Ladle soup into bowls

3.     Add garnishes