Baked Chicken Tortilla Soup with Tequila Sauce

Ingredients:

Marinade

• 4 chicken thighs with bones but no skin
• 55 grams of silver tequila
• 2 tbsp. l. olive oil
• Juice of 2 limes
• 1 chipotle pepper in adobo sauce
• 1 tbsp. ground cumin
• 1 tbsp chili powder
• 4 cloves of garlic
• 1 tsp oregano
• 1 teaspoon of salt
• 1 teaspoon coarsely ground black pepper

Soup base

• 1 can (400 g) sun-dried tomatoes, mashed
• 1 roasted and chopped jalapeño pepper
• 2 tablespoons of vegetable oil
• 1 diced onion
• 4 crushed cloves of garlic
• 1 teaspoon chili powder, plus more for sprinkling on tortilla strips
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 8 cups pure chicken broth (no salt or spices)
• Juice and zest of 1 lime
• 1 corn tortilla, cut into strips

Topping

• 1 Hass avocado, diced
• 2.5 cups vegetable oil for frying
• 8 sliced ​​into strips corn tortillas tortilla
• 1 teaspoon salt, plus a little more
• A pinch of chili powder
• 3/4 cup sour cream
• 2 tbsp tequila
• 1 teaspoon coarsely ground black pepper
• 1/2 bunch cilantro (leaves coarsely chopped)
• Lime wedges for garnish

Preparation:

1. In the bowl of a small food processor or blender, pour in the vegetable oil, tequila, lime juice, add chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper and whisk until smooth. Transfer the marinade to a plastic bag along with the chicken. Seal the bag and refrigerate for 6-8 hours.
2. Preheat a grill or grill pan to medium-high heat. Add the jalapeños and grill until the skin begins to streak. Transfer the peppers to a small bowl and cover with plastic wrap to coat the skin with droplets. When cool enough to handle, remove the top, skin, seeds, and finely chop.
3. Heat a large heavy-bottomed saucepan over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the onion and cook until caramelized, about 5-7 minutes.
   
   Add garlic, crushed jalapeno pepper, chili powder, cumin, salt, and pepper to taste. Cook for 3-4 minutes, being careful not to burn the mixture. Pour a little chicken broth into the pan to remove any remaining glaze and browned sauce from the bottom of the pan.
4. Add the remaining chicken broth, sun-dried tomatoes, and lime juice. Add the tortilla strips and bring the mixture to a boil, then reduce the heat and simmer for 30 minutes. Taste and adjust the seasoning.
5. While the soup base is preparing, preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and place it on the grill. Grill, turning, until cooked through, 14-18 minutes. Remove the chicken pieces from the grill to a large plate. When cool enough to handle, remove the skin, debone, and shred. Keep warm.
   
   

   Topping

   
   Heat vegetable oil in a deep frying pan to 1800°C (3500°F). Add the tortilla strips and fry until golden brown. Transfer to a paper towel-lined plate and sprinkle with 1 teaspoon of salt and a pinch of chili powder.
   
   In a small bowl, whisk together sour cream, 2 tablespoons tequila, and the remaining lime zest, season with salt and 1 teaspoon black pepper.
   
   To serve, place chicken pieces in the bottom of each deep bowl and pour the hot soup mixture over them. Top with diced avocado, fried tortilla strips, tequila-sour cream sauce, and cilantro. Garnish with lime wedges and serve.