4 Guerrero® White Corn Tortillas (cut into 1/2 inch strips)
8 cups of chicken broth
3 cooked chicken breasts, shredded
½ white onion, peeled and chopped
2 garlic cloves, peeled
1 15-ounce can of chopped tomatoes
1 tablespoon of canned chipotle chile in adobo sauce
1 tablespoon of vegetable oil
1 cup of vegetable oil for frying
1 tablespoon of salt
Pre-heat the vegetable oil in a frying pan. Once hot, fry the tortilla strips in small batches, turning frequently, until golden. Remove them with a slotted spoon and transfer to paper towel-lined plate; sprinkle with one-teaspoon of salt and set aside.
In a food processor, puree the onion, garlic, tomatoes, and chipotle until smooth. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the puree and 1 teaspoon of salt, stirring frequently for about 10 minutes.
Slowly add chicken broth to the pot and simmer for 15 minutes; then add cooked chicken until it is heated through (5 more minutes).
Ladle soup into bowls and top with tortillas strips and your favorite garnishes.