Ingredients:

  • lbs Boneless, skinless chicken breasts or thighs
  • cups Low-sodium chicken broth
  • large Yellow onion, quartered (for broth)
  • large Carrots, roughly chopped (for broth)
  • Celery stalks, roughly chopped (for broth)
  • Bay leaves
  • tsp Dried oregano
  • Tbsp Olive oil
  • medium White onion, diced (for base)
  • cloves Garlic, minced
  • (14.5 oz) can Fire-roasted diced tomatoes, undrained
  • –3 Chipotle peppers in adobo sauce
  • /4 cup All-purpose flour
  • cup Heavy cream
  • /2 cup Grated Monterey Jack or Oaxaca cheese (optional)
  • Juice of 1 fresh Lime
  • Salt and freshly ground Black Pepper, to taste
  • Corn tortillas, cut into thin strips (for frying)
  • Vegetable or canola oil, for frying
  • Garnishes: Avocado, fresh cilantro, crumbled cotija cheese, Mexican crema

Instructions:

  1. Simmer chicken breasts/thighs in the Dutch oven with 6 cups of broth, quartered onion, carrots, celery, oregano, and bay leaves until fully cooked (165°F internal temp). Remove chicken, shred, and set aside. Strain and reserve the flavourful broth (discarding vegetables).
  2. In the same Dutch oven, heat olive oil. Sauté the diced white onion until translucent. Add minced garlic and cook until fragrant (about 1 minute).
  3. Sprinkle flour over the sautéed vegetables and whisk constantly for 1–2 minutes to create a light roux.
  4. Gradually whisk in the reserved strained broth until smooth. Stir in the diced tomatoes and chipotle peppers. Bring mixture to a gentle simmer.
  5. Remove 2 cups of the simmering soup base (liquid only) and transfer to a blender. Add the shredded chicken to the remaining soup in the pot. Blend the removed portion until completely smooth, then pour the smooth mixture back into the pot.
  6. Reduce heat to low. Stir in the heavy cream and grated cheese (if using). Heat gently, stirring occasionally, until warmed through and slightly thickened. Do not boil after adding the cream.
  7. Stir in fresh lime juice. Taste and adjust seasoning generously with salt and pepper.
  8. While the soup simmers, fry the corn tortilla strips in hot oil until golden brown and crisp. Drain well and season immediately with salt.
  9. Ladle the hot soup into bowls. Top generously with crispy tortilla strips, fresh cilantro, avocado, and a dollop of crema.