Tortilla Soup

4 boneless, skinless chicken breast

8 cups of low sodium chicken broth

1 large onion, peeled and quartered

4 cloves of garlic, peeled

8-10 sprigs fresh cilantro or 8 frozen cilantro toppit cubes

1 sprig fresh oregano or 1 tsp. dried oregano

pinch of salt

1 14oz. can of diced tomatoes

1/2 a medium jalapeno pepper seeded and cut into chunks

1 chipotle pepper in adobo sauce with 1 tbsp. adobo sauce

1 tbsp. vegetable oil

Bring chicken broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano and salt to a boil.  Reduce heat to low.  Cover and simmer for 20 minutes or until the chicken breasts are done.  Remove chicken and set aside to cool.  Strain the broth through some cheesecloth and set aside.  In a blender, puree tomatoes, 2 onion quarters, 2 garlic cloves, jalapeno, chipotle pepper and adobo sauce until smooth.  Heat oil in large pot; add the puree and pinch of salt.  Cook until dark, about 10 minutes.  Meanwhile, shred your cooled chicken. (I just use two fork)  Add strained broth to pot with simmered puree mixture.  Add the shredded chicken to the soup and heat through.  Crumble some tortilla chips on top.  You can also top with sour cream and avocado or what ever you like!