Tortilla-Chipotle Soup

• 1 tablespoon vegetable oil
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon chopped chipotle chiles in adobo sauce
• 1 15 -ounce can diced tomatoes
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup lightly crushed tortilla chips, plus whole chips for topping
• 1 tablespoon tequila (optional)
• Kosher salt
• Sour cream and chopped fresh cilantro, for topping

1. Heat the vegetable oil in a medium saucepan over medium heat.
2. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes.
3. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat.
4. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
5. Transfer the soup to a blender and puree until smooth.
6. Season with salt.
7. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.
8. Photograph by Johnny Miller

vegetable oil, red onion, garlic, chipotle chiles, tomatoes, chicken broth, tortilla chips, tequila, kosher salt, sour cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tortilla-chipotle-soup-recipe.html (may not work)