The secret to authentic tortilla soup! 

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Mentioned in this Live:
Lodge Griddle: https://amzn.to/4aZLdAl

Ingredients
Tortilla Chips:
10–20 corn tortillas, cut into strips
2-4 tbsp avocado oil
Finishing salt (Mortons flake salt is nice here or a flavored spicy salt)

Soup:
1 large sweet onion, chopped
5–8 garlic cloves, rough chopped
1 bunch cilantro, stems only here, finely diced
Leaves divided (3/4 chopped for soup, 1/4 reserved for garnish)
2 tbsp tomato paste
1 tbsp chili powder
1 tbsp cumin
1/2 tbsp smoked paprika
2 tsp dried oregano
2 tsp kosher salt (plus more to taste)
66 oz chicken broth (two 33 oz cartons)
28 oz fire-roasted diced tomatoes
1 lb boneless skinless chicken breasts
1 avocado, sliced
1 lime, cut into wedges

Chipotle Adobo Cream
1/2 cup sour cream
1–2 chipotle peppers in adobo, minced
1 tbsp adobo sauce
1 tbsp lime juice
pinch kosher salt

Instructions
Cut 10–20 corn tortillas into thin strips. Heat 2 tbsp avocado oil in a large soup pot over medium heat and fry the tortilla strips in batches until golden and crispy. Remove most of the chips and reserve them for topping, leaving the last batch (about 2 tortillas worth) in the pot.
Add 1 chopped sweet onion and sauté 3–5 minutes until softened.
Add 5–8 rough chopped garlic cloves and cook 1–2 minutes, stirring so the garlic does not burn.
Stir in 2 tbsp tomato paste and cook about 1 minute to caramelize slightly.
Add finely diced cilantro stems, 1 tbsp chili powder, 1 tbsp cumin, 1/2 tbsp smoked paprika, 2 tsp dried oregano, and 2 tsp kosher salt. Stir for about 30 seconds until fragrant and the spices bloom.
Pour in 66 oz chicken broth and 28 oz fire-roasted diced tomatoes and bring to a gentle simmer.
Add 1 lb chicken breasts and simmer on low for about 10 minutes, until cooked through.
Remove the chicken, shred with two forks, and return it to the soup. Stir in 3/4 of the chopped cilantro leaves and allow everything to warm together for another minute or two.
If you’d like more heat, stir in 1–2 tsp chipotle in adobo sauce or 1 minced chipotle pepper.
Chipotle Adobo Cream
In a small bowl mix 1/2 cup sour cream, 1 tbsp chipotle purée, 1 tbsp lime juice, and a pinch of salt stir until smooth. Taste for seasoning. Add more lime juice to make easier to drizzle or less to keep firm for serving preference.
To Serve
Ladle soup and top with tortilla strips, sliced avocado, reserved cilantro leaves, chipotle crème, fresh lime juice.