Chicken Tortilla Soup

Step 1: Tortilla Strips: Preheat oven to 425 degrees.

Step 2: Spread tortilla strips on rimmed baking sheet;drizzle with oil and toss until evenly coated.

Step 3: Place in oven, rotating pan and shaking after 7 minutes. Bake until strips are deep golden brown and crip. Transfer chips to paper towels to drain and season with salt.

Step 4: SOUP: In large sauce pan bring chicken, broth, 1/3 of quartered onions, 2 garlic cloves, cilantro and 1/2 teaspoon salt to boil over medium-heat; reduce heat and simmer until chicken is cooked, about 20 minutes. Transfer chicken to plate.

Step 5: Strain broth through fine-mesh strainer, discard solids in strainer. When cool enough to handle, shred chicken into bite-size pieces.

Step 6: Puree tomatoes, 1/2 of remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth.Heat oil in dutch oven. Add puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.

Step 7: Stir strained broth into tomato mixture. Add poblano pepper, red peppers, zucchini and remaining quartered onions. Bring to a boil, then reduce heat to low and simmer to blend flavors, for about 15-20 minutes.

Step 8: Taste test. If desired add up to 2 teaspoons additional adobe sauce. Add shredded chicken and simmer until heated.

Step 9: To serve, place portions of tortilla strips in bowl and ladle soup. Pass garnishes separately.