Tortilla-Chipotle Soup

Ingredients

• 15 ounce canned tomatoes diced canned
• 1 tablespoon chipotle chiles in adobo sauce chopped
• 3 servings cream and cilantro fresh sour chopped for topping
• 2 cloves garlic chopped
• 3 servings kosher salt 
• 2.5 cups chicken broth low-sodium
• 1 small onion red chopped
• 1 tablespoon tequila 
• 0.5 cup lightly tortilla chips whole crushed for topping
• 1 tablespoon vegetable oil 

Equipment

• bowl
• sauce pan
• blender

Directions

1. Heat the vegetable oil in a medium saucepan over medium heat.
2. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes.
3. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat.
4. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
5. Transfer the soup to a blender and puree until smooth. Season with salt.
6. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.