Tortilla Soup

1-1 1/2 pounds boneless skinless chicken breasts

8-10 cups chicken broth

1 very large white onion, quartered

4 large cloves garlic

8-10 stems of fresh cilantro

1 can diced tomatoes (or 2 cups fresh tomatoes, peeled and seeded)

half of a fresh jalapeno pepper

1 chipotle pepper

1 Tb adobo sauce, from chipotle peppers

1-2 cans black or pinto beans

1 can corn (optional)

Optional Toppings:

limes

cotija cheese (usually packed in a round, it is a crumbly, salty cheese that's a bit odd when eaten on it's own, but is essential for topping this soup!)

diced avocado

sour cream

crispy tortilla strips

In a large pot, pour 8 cups of chicken broth. Add the chicken, 2 onion quarters, 2 garlic cloves, a pinch of salt, and the cilantro. Bring to a boil, then lower to a bubbling simmer for 20 minutes, or until the chicken is just cooked through. Remove the chicken, set on a plate to cool. Strain the broth, discard the onion, garlic, and cilantro, and save the broth.

In a blender or food processor, combine the other two onion quarters and garlic cloves, tomatoes, the chipotle pepper and adobo, and the jalapeno. *Notes: Chipotle peppers usually come in a small can, packed together with smoky adobo sauce. Do not use the whole can!! Pick out ONE pepper. You can freeze the rest for other things. Try and get at least a Tb of the adobo sauce out too. Also, don't be afraid of the jalapeno, as long as you remove the white insides where the seeds are, it really doesn't add much heat at all. Most of the heat is in the chipotle pepper.*

Blend until smooth. Heat 1 Tb olive oil in the large pot on medium high heat. When it is heated, add the tomato mixture and 1/2 tsp salt. (If you are picky about seeds, like me, you can pour and scrape this through a wire strainer to remove any tomato seeds, but it is not necessary) Cook and stir occasionally for 10 minutes, or until thickened and darkened. While you're waiting, shred that chicken.

Pour the reserved broth into the tomato mixture, and bring to a boil. Lower to a simmer for 15 minutes. Taste, and add any additional salt. Add chicken, beans (drained or not, up to you!) and corn (if using). Heat through, and serve, with fresh lime quarters to squeeze over, tortilla strips, and crumbled cotija cheese.