Chicken Tortilla Soup

Directions

1. 1
   Tortilla Strips:.Preheat oven to 425 degrees.
2. 2
   Spread tortilla strips on rimmed baking sheet;drizzle with oil and toss until evenly coated.
3. 3
   Place in oven, rotating pan and shaking after 7 minutes.
4. 4
   Bake until strips are deep golden brown and crip.
5. 5
   Transfer chips to paper towels to drain and season with salt.SOUP:.In large sauce pan bring chicken, broth, 1/3 of quartered onions, 2 garlic cloves, cilantro and 1/2 teaspoon salt to boil over medium-heat; reduce heat and simmer until chicken is cooked, about 20 minutes.
6. 6
   Transfer chicken to plate.Strain broth through fine-mesh strainer, discard solids in strainer.When cool enough to handle, shred chicken into bite-size pieces.Puree tomatoes, remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth.
7. 7
   Heat oil in dutch oven.
8. 8
   Add puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.Stir strained broth into tomato mixture.
9. 9
   Add poblano pepper, red peppers, zucchini and remaining quartered onions.Bring to a boil, then reduce heat to low and simmer to blend flavors, for about 15-20 minutes.Taste test.If desired add up to 2 teaspoons additional adobe sauce.
10. 10
    Add shredded chicken and simmer until heated.To serve, place portions of tortilla strips in bowl and ladle soup.Pass garnishes separately.