Cook's Tortilla Soup
Tortilla Strips
8 (6-inch) corn tortillas (thinnest ones you can find), cut into 1/2-inch wide
strips
1 Tbs. vegetable oils
salt
Soup
2 bone-in skin-on split chicken breasts (c. 1.5 lbs) or 4 bone-in,
skin-on chicken thighs (about 1.25 lbs), skin removed and well-trimmed of fat
8 c. low-sodium chicken broth
1 very large white onion (c. 1 lb.), trimmed of root end, quartered and peeled
4 medium garlic cloves, peeled
2 large sprigs epazote or 8-10 sprigs fresh cilantro plus 1
sprig fresh oregano
salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeno
1 chipotle in adobo, plus up to 1 Tbs. adobo sauce
1 Tbs. vegetable oil
Garnishes
1 lime, cut into wedges
1 Haas avocado, diced fine
8 oz. cotija cheese, crumbed or Monterey Jack cheese, diced
fine (or shredded)
cilantro leaves
minced jalapeno
Mexican crema or sour cream
1. For the tortilla strips: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes (tossing the strips halfway through). Season strips lightly with salt; transfer to plat lined with paper towels.
2. For the soup: While the tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote (or the cilantro/oregano alternate), and 1/2 tsp. salt to boil over medium-high heat in large pan; reduce heat, to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainerl discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeno, chipotle chile, and 1 tsp adobo sauce in food processor until smooth. Heat oil in dutch oven over high heat until shimmering; add tomato/onion puree and 1/2 tsp. salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 tsp. additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
Note: this recipe by Cook's Illustrated's Rebecca Hays is so good that I threw out the recipe I had been using. Looks like a lot of work, but the flavors are as good the next day as when you first dish it up.