Hearty Chicken Tortilla Fiesta Soup

1. Poach the Chicken

In a large pot, combine the chicken broth, quartered onions, garlic cloves, fresh cilantro sprigs, oregano sprig, a generous pinch of salt, and pepper. Add the chicken breasts or thighs to the pot and bring it to a gentle simmer. Cook the chicken until it is just done, which will take about 20-25 minutes. Once cooked, remove the chicken from the broth and let it cool slightly before shredding it into bite-sized pieces.

2. Strain the Broth

While the chicken is cooling, strain the broth through a fine mesh strainer to remove the aromatics, ensuring a clear and flavorful base for your soup. Discard the solids and set the broth aside.

3. Prepare the Tortilla Strips

Preheat your oven to 400°F (200°C). Toss the tortilla strips with the vegetable oil until they are well-coated. Spread the strips out in a single layer on a baking sheet and bake them until they are golden brown and crisp, which should take about 10-12 minutes. Keep an eye on them to ensure they don't burn.

4. Make the Vegetable Puree

In a food processor, combine the quartered tomatoes, the remaining onion and garlic, and the seeded jalapeño chile. Puree the mixture until smooth. Transfer the puree to a pot and cook over medium heat until it is fragrant and has darkened in color, about 5-7 minutes. This step deepens the flavor of the vegetables, making the soup rich and savory.

5. Combine Broth and Puree

Add the strained broth to the pot with the cooked vegetable puree and bring it to a gentle simmer. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

6. Assemble the Soup

To assemble the soup, place a handful of baked tortilla strips in each individual bowl. Pour the hot broth over the strips, then add the shredded chicken. Top each bowl with crumbled Cotija cheese, diced avocado, a dollop of Mexican crema or sour cream, and fresh cilantro leaves. For an extra kick, sprinkle some minced jalapeño on top and serve with lime wedges on the side for squeezing.