SERVES 4 to 6
TOTAL TIME: 45 minutes
Be careful not to overcook the chicken in step 3 or it will taste dry. Because the saltiness of tortilla chips varies from brand to brand, be careful when seasoning the soup with additional salt. For more information on shredding chicken, click here.
|
1 |
tablespoon vegetable oil |
|
1 |
pound boneless, skinless chicken breasts, trimmed |
|
|
Salt and pepper |
|
1 |
onion, chopped fine |
|
1 |
tablespoon minced canned chipotle chile in adobo sauce |
|
2 |
garlic cloves, minced |
|
2 |
teaspoons tomato paste |
|
6 |
cups low-sodium chicken broth |
|
2 |
tablespoons lime juice |
|
4 |
ounces tortilla chips, crushed into large pieces (4 cups), plus extra for serving |
|
1 |
large tomato, cored and cut into ½-inch pieces, plus extra for serving |
|
1 |
avocado, halved, pitted, and cut into ½-inch pieces, plus extra for serving |
|
½ |
cup fresh cilantro leaves |
1. Heat oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
2. Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in chipotle, garlic, and tomato paste and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits.
3. Add browned chicken, cover, and simmer gently until it registers 160 degrees, about 10 minutes. Transfer chicken to cutting board and shred into bite-size pieces.
4. Stir lime juice into soup and season with salt and pepper to taste. Divide shredded chicken, tortilla chips, tomato, and avocado among individual bowls. Ladle hot soup into bowls and sprinkle with cilantro. Serve, passing tortilla chips, tomato, and avocado separately.