-
Stock:
-
Heat olive oil in medium saucepan and add coarsely chopped onions and red pepper. Sauté for about 10 minutes, stirring occasionally until onion is translucent. Stir in strained tomato purée, stock and Adobo Pepper. Simmer uncovered over medium/low heat for 30 minutes.
-
Meanwhile shred chicken with 2 forks and set aside in a small serving dish.
-
Remove stock from stovetop and in small batches purée stock in blender until smooth.
-
*If you’re not sure about the heat of a Chipotle Pepper, before you purée the stock, remove the pepper and taste. Puree the whole pepper with the stock or a part of it, depending on how spicy you’d like the soup.
-
Warm stock and before serving add fresh lime juice.
-
Tortilla Strips:
-
While soup is simmering cut tortillas into ½ inch by 2-3-inch strips.
-
Heat pan and add oil. Fry half of the tortillas until crisp and a nice golden colour, gently stirring frequently. Remove to paper towel with slotted spoon, season with a little salt and repeat with remaining tortillas, adding oil as needed.
-
Build your own bowl starting with chicken, add stock, and garnish as desired. Final CHO up to you!