Ingredients:

  • tbsp Olive Oil
  • large Yellow Onion, chopped
  • cloves Garlic, minced
  • (14.5 oz) can Diced Tomatoes, undrained
  • fresh Roma Tomatoes, quartered
  • Jalapeño pepper, stemmed and seeded (optional)
  • Chipotle Peppers in Adobo Sauce, minced
  • tsp Adobo Sauce (from chipotle can)
  • cups Chicken Broth (low sodium)
  • tsp Ground Cumin
  • tsp Dried Oregano
  • /2 tsp Smoked Paprika
  • Salt and freshly ground Black Pepper, to taste
  • cups Cooked Chicken Breast or Thigh, shredded
  • /2 cup Half-and-Half or Heavy Cream
  • Corn Tortillas, cut into thin matchsticks
  • Vegetable or Canola Oil, for frying
  • Pinch of Salt (for tortillas)
  • 1/2 cups Monterey Jack or Colby Jack cheese, freshly shredded
  • Fresh Cilantro, chopped (for garnish)
  • Lime Wedges (for serving)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the Roma tomatoes, onion quarters, and jalapeño (if using) with a drizzle of olive oil on a baking sheet. Roast for 15–20 minutes until slightly charred and softened.
  2. Transfer the roasted vegetables to a blender. Add the canned tomatoes (undrained), minced chipotle(s) and adobo sauce, cumin, oregano, and smoked paprika. Blend until perfectly smooth.
  3. Heat 1 tbsp olive oil in a Dutch oven over medium heat. Pour in the blended vegetable mixture. Cook, stirring frequently, for 5 minutes until the mixture deepens in colour.
  4. Pour in the chicken broth. Bring to a gentle simmer. Season generously with salt and pepper. Let simmer gently for 15 minutes to allow flavours to meld.
  5. Stir in the shredded cooked chicken and the half-and-half/cream. Heat through gently, ensuring it doesn't boil rapidly after adding the cream.
  6. While the soup simmers, heat about 1 inch of frying oil in a small saucepan to 350°F (175°C). Fry the tortilla strips in batches until golden brown and crisp (about 1-2 minutes). Remove and drain on paper towels; sprinkle with salt.
  7. Ladle the hot soup into bowls. Top immediately with a generous handful of shredded cheese, allowing it to melt. Garnish with crispy tortilla strips, fresh cilantro, and serve with lime wedges.