This Chicken Tortilla Soup combines oven-roasted fresh tomatoes, garlic, onion and jalapeño peppers with rotisserie chicken and a flavorful broth.
Preheat oven to 350 degrees F.
Wash tomatoes, quarter them and remove stem and most of seeds. Chop the seeded tomatoes into large pieces. Peel the onion and cut it into large pieces. Quarter the jalapeño pepper and remove the stem, rib and most of the seeds. Chop it into large pieces. Toss the tomatoes, onion, and jalapeño with 3 teaspoons of the vegetable oil. Spread the vegetables evenly on a sheet pan lined with parchment paper.
Cut the top 1/3 or so of the head of garlic off so that all the cloves are exposed. Drizzle the remaining teaspoon of vegetable oil over the top. Place the garlic head, cut side up, on the sheet pan with the other veggies.
Roast the veggies and garlic for about 40 minutes. Separate the tomatoes into a bowl. Drain the canned tomatoes and mix them together with the roasted tomatoes.
Squeeze the garlic cloves from the roasted head onto a cutting board. Add the onion and jalapeño and roughly chop the mixture into small pieces.
Wash and chop the celery.
Add the two tablespoons of butter to a soup pot and melt over medium-high heat. Add the celery and cook for 3-4 minutes, stirring occasionally.
Add the chopped onion, jalapeño and roasted garlic. Cook for one minute.
Stir in the tomatoes and shredded chicken.
Add the chili powder, cumin, smoked paprika, cayenne pepper and salt. Stir well to combine.
Add the chicken broth. Bring the soup to a gentle boil. Reduce heat and cover the pot. Allow the soup to simmer for about 30 minutes. Add the lime juice. Taste and add more salt if necessary.
When ready to serve, heat 1/4 cup of vegetable oil over medium-high heat in a non-stick skillet. Add tortilla strips and cook, stirring often until tortillas are lightly browned and crisp. Remove the strips from the oil with a slotted spoon.Cool on a paper towel lined plate.
Top each bowl of soup with tortilla strips, shredded cheese and sour cream.