1 (4 ounce) can chopped chipotle chile in adobe sauce, or to taste
1 whole chicken, innards removed
1 (15 ounce) can pureed tomatoes
2 whole limes
1 bunch fresh cilantro, minced
Deep-fried corn tortilla strips for garnish
In a stock pot or Dutch oven, heat oil until it shimmers.
Add onion and cook,
stirring only occasionally, until onions are completely wilted and a golden brown
color (about 20 minutes). You may need to lower heat to keep onions from burning.
Add pepper, salt and chipotle chile.
Place chicken in pot; pour in enough water
to cover the chicken — water should be 1 inch above the top of the chicken. Cover,
and bring to a boil. Lower heat to medium-low; simmer until chicken is cooked through
— about 30 minutes.
Remove chicken from pan; pick all the meat from the bones. Return meat to broth.
Add pureed tomatoes, and warm through.
Squeeze the juice from limes, and add to
pot with most of the cilantro; reserve a bit of cilantro to garnish each bowl.