2 beefsteak tomatoes, cored
1 yellow onion, cut in half (cut ½ of the onion into 1/8 inch diced pieces ad reserve for garnish)
Char all ingredients on a grill all over or place in a 450˚F oven and roast until well-charred, about 15 minutes.
1 chipotle chili (from a can) and 1 tablespoon of the adobo sauce
6 stems of cilantro with leaves
2 tablespoons vegetable oil
2 quarts chicken stock
2 large chicken breasts on the bone, poached in the chicken stock for 20 minutes and shredded, bones discarded, stock reserved
To make the soup, puree the charred vegetables with the chipotle and the cilantro until smooth. Heat the oil in a heavy-bottomed pot over medium heat. Add the charred vegetable paste and cook, stirring often, until the paste is the consistency of tomato paste, about 10-15 minutes.
Add the chicken stock, warm through, taste for seasoning.
Add the shredded chicken back into the broth to warm through. Serve with the garnishes below.
10 corn tortillas, cut into thin strips, tossed in 1 tablespoon oil and baked at 400˚F for about 15 minutes or until crunchy (You can also fry the tortillas until crispy as I did)
Avocadoes, cut into chunks
Mexican crema or sour cream
Reserved small diced onions
Queso fresco, crumbled