1. Combine onions, 1 cup chicken broth, minced garlic and next 3 ingredients in a Dutch oven over medium heat; cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates; increase heat to medium-high and cook, stirring often to loosen particles from bottom of pan, 15-20 minutes or until onions are caramel colored. 2. Stir in beef broth, tomatoes and green chiles, chipotle pepper and remaining chicken broth; bring to a boil over high heat; reduce heat and cook, stirring often, 15-20 minutes. 3. Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla strips and chopped cilantro. 4. Tortilla strips: cut 6 corn tortillas into 1 1/2-inch strips; coat with vegetable cooking spray; place on a baking sheet and bake at 400° for 5 minutes; stir and bake 5 more minutes or until crisp; sprinkle with salt. ---------------------------------------------------------------------------
Nutrition
Ingredients
