Chicken Tortilla Soup

It was my turn to host ladies night and I decided to make Chicken Tortilla Soup with all the fix'ins. The toppings may quite possibly be as important as the broth itself. Toppings included avocado, grated cheese, sour cream. red onions. cilantro, and tortilla strips.

Chicken Tortilla Soup
Adapted from C.I.

Tortilla Strips:
8 corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon vegetable oil
salt to season

Chicken & Soup Broth:
2 split bone in chicken breasts (about 1 1/2lbs)
8 cups low sodium chicken broth
1/2 large onion, peeled and cut in half
2 cloves garlic, peeled and left whole
8 to 10 sprigs fresh cilantro
1 sprig fresh oregano
1/2 teaspoon salt to taste

Tomato Soup Base:
2 medium tomatoes, cored and quartered
1/2 large onion, peeled and cut in half
1 large jalapeno pepper, seeded and halved
2 cloves garlic, peeled and left whole
1 tablespoon vegetable oil
1/2 teaspoon smoked paprika
1/4 cayenne pepper
1 cup red, yellow and/or orange bell pepper, diced

Garnishes:
1 lime, cut into wedges
1 avocado, diced
1 cup shredded chedder or Cotja
chopped red onion (rinsed under cold water or vinegar will dilute potency!)
fresh cilantro leaves
sour cream

FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 375 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 15-20 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

FOR THE CHICKEN & BROTH: In a large pot, bring chicken breasts, broth, 2 onion quarters, garlic cloves, cilantro, oregano and 1/2 teaspoon salt to boil over medium-high heat; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate and allow to cool. Once cool, shred chicken into bite sized pieces and discard bones. Leave the broth in the pot with solids; set aside.

FOR THE TOMATO SOUP BASE: Place the tomatoes, onion, garlic cloves, and jalapeño in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree, salt, smoked paprika, cayenne pepper and diced bell peppers and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.

Place a large mesh strainer over the Dutch oven and carefully strain the chicken broth into the tomato mixture. Discard any solids caught in the mesh strainer. Bring the soup to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Add the shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

I found a cute Christmas card craft project on Pinterest. I didn't prep anything beforehand, so there was definitely some improv going on, but overall I think they turned out pretty cute! 3D trees with bows...

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