Tortilla Soup

• 12 ounces, weight Uncooked Chicken Breast
• 4 cups Water
• 1 whole Medium White Onion, Divided
• 3 cloves Garlic, Divided
• 1 whole Morita Chile
• 2 pounds Roma Tomatoes
• 3 cups Chicken Broth (reserved Cooking Liquid)
• 3 Tablespoons Cooking Oil
• 1 teaspoon Salt
• 8 pieces Corn Tortillas, Plus More For Garnish
• 8 ounces, fluid Sour Cream
• 4 ounces, weight Shredded Ranchero Cheese
• 2 whole Small Ripe Avocados

1. Place chicken breast in a pot with 4 cups cold water with 1/2 of the white onion and 2 cloves of garlic. Bring to a boil and reduce to a simmer and simmer for 20 minutes until chicken is just cooked through.
2. Remove the chicken from the cooking liquid and allow to cool. Shred the chicken into thin strips about 1 to 11/2 inches long.
3. To prepare the broth, remove the stem and the seeds from the morita chile and then soak it in a few ounces of hot water to soften it (10 to 15 minutes) You can do this while you are preparing the chicken.
4. Blend the roma tomatoes, remaining onion, morita chile and 3 cups chicken broth. Blend in 2 batches.
5. After you have blended the ingredients, heat cooking oil in a pot. Pour the soup base into the hot oil. Cook the broth for 30 minutes at a low boil until it takes on a deep red color and has reduced approximately 1 inch.
6. Add salt and adjust as needed. The broth should seem slightly salty. When you add all of the other soup ingredients, it will reduce the saltiness a bit.
7. To serve, pour approximately 1 cup of the tomato broth into a wide shallow bowl. Add 1/4 of the tortilla strips in the center of the broth. On top of the tortilla strips, add 1/4 of the shredded chicken. Top with one generous dollop of sour cream. Add 1 ounce of shredded ranchero cheese and 4 avocado wedges. Garnish with a few tortilla strips.
8. Serve immediately.

chicken, water, white onion, garlic, tomatoes, chicken broth, cooking oil, salt, corn tortillas, ranchero cheese, avocados

Taken from tastykitchen.com/recipes/soups/tortilla-soup-10/ (may not work)