1 tablespoon vegetable oil
1 small red onion, chopped
2 cloves garlic, chopped
1 tablespoon chopped chipotle chiles in adobo sauce
1 15-ounce can diced tomatoes
2 1/2 cups low-sodium chicken broth
1/2 cup lightly crushed tortilla chips, plus whole chips for topping
1 tablespoon tequila (optional)
Sour cream and chopped fresh cilantro, for topping
Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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