Tortilla soup w/ mini quesidillas

I've made this tortilla soup a few times. I cant remember when the original recipe is from (maybe Gourmet??)

{image}
this is not actual image of soup but it looks pretty close.

Tortilla Strips

8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Kosher salt

Soup

2 chicken breasts (skin removed and well trimmed of excess fat)
6 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs fresh cilantro
Kosher salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile (seeds removed)
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil

Garnishes

1 lime , cut into wedges
1Hass avocado , diced fine
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
Mexican crema or sour cream

1.FOR THE TORTILLA STRIPS:Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. FOR THE SOUP:While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

{Review}

This is a great soup but a little time consuming (although still easy)

Makes enough for leftovers

Husband approved

{Serve with}

Quesadillas (make them mini by using small corn tortillas)

{Time}

1 hour but its pretty easy