Delicious (and slightly intense) Chicken Tortilla Soup

I don't often post super intense and complicated recipes. This one has quite a few steps and takes a long time to make. However, the pay off is worth it. Plus, all the hard work is on the front end, then you get to let it simmer. This is absolutely the best chicken tortilla soup recipe I have ever found. I spent a lot of time searching for it. and loved that it has you make your own broth (kinda) and includes zucchini. The original comes from a post on food.com. This is pretty close to the original except I did find a few shortcuts and add and get rid of a few ingredients. It has just the right amount of kick. You can top it with whatever you want, but we love it with some avocado, a little cheese, pre-made tortilla strips and a squeeze of lime. 

Chicken Tortilla Soup

• 2 boneless-skinless chicken breasts
• 8 cups (2 cartons) low sodium chicken broth
• 1 lb yellow onions, 3/4 of them peeled and quartered, 1/4 chopped 
• 2 small zucchini, chopped
• 5 garlic cloves, peeled
• 10 sprigs cilantro (plus more for topping) 
• salt and pepper
• 2 medium tomatoes, cored and quartered
• 1 poblano pepper, chopped in 1/2 inch pieces
• 1 chipotle chile in adobo, plus 1 tablespoon adobo sauce (you find this in a can in the Mexican food isle) 
• 1 tablespoon olive oil

To top soup:

• More cilantro
• Shredded Cheese, I use Colby-jack or Mexican blend
• Avocado, chopped or sliced
• Tortilla strips ( you can usually find these in a bag in the salad or produce section, it's sold as a salad topper)
• Sour cream or greek yogurt (I don't actually use this, but a lot of people like it as a topping) 
• lime wedges

1. In large pot bring chicken, broth, 1/2 of quartered onions, 2 garlic cloves, cilantro and a little salt (about 1/2 teaspoon) to boil over medium-heat; reduce heat and simmer until chicken is cooked, about 20 minutes.
2. Pull chicken out and set aside on plate.
3. Strain broth through fine-mesh strainer, discard solids in strainer, and save broth.
4. Let chicken cool, then shred using a fork until it's bite size.
5. Puree tomatoes, remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth. 
6. Heat oil in a dutch oven. 
7. Add puree and some more salt. Cook until it darkens, about 10 minutes. 
8. Stir in your broth, poblano pepper, zucchini, and chopped onions.
9. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes
10. Add chicken and simmer until heated again. 
11. Serve with whatever toppings you want!

**Makes about 6 servings, depending on how hungry you are.

**This is a 5 on Bryce's dish scale. We got 2 pots, cutting boards, and the blender or food processor used to puree is a pain to clean. So worth it though.