Ingredients:

  • 3 large Skin-on, Bone-in Chicken Thighs (450 g)
  • 2 quarts Water (1.9 Litres)
  • 1/2 large White Onion, Quartered (100 g)
  • 2 Bay Leaves
  • 1 tsp Salt (plus more to taste)
  • 4 medium Roma Tomatoes, Halved (500 g)
  • 4 Garlic Cloves, Unpeeled
  • 1/2 large White Onion, Roughly chopped (100 g)
  • 2 Dried Ancho Chilies, Stemmed and seeded
  • 2 Dried Guajillo Chilies, Stemmed and seeded
  • 1 tsp Dried Oregano (Mexican preferred)
  • 2 Tbsp Olive Oil or Vegetable Oil (30 ml)
  • 12 Day-old Corn Tortillas, thinly sliced into strips
  • 1/2 cup Vegetable Oil (for frying) (120 ml)
  • 2 large Avocado, Diced
  • 4 oz Queso Fresco or Feta, Crumbled (115 g)
  • 1/2 cup Sour Cream or Crema Mexicana (120 ml)
  • 2 Fresh Lime, Cut into wedges
  • 1/2 bunch Cilantro (Coriander), Chopped

Instructions:

  1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the halved tomatoes and the whole, unpeeled garlic cloves onto a sheet pan. Roast for 15-20 minutes until tomatoes are slightly charred and softened. Peel the garlic cloves afterwards.
  2. Toast the Chilies: Heat a dry skillet over medium heat. Lightly toast the dried Ancho and Guajillo chilies for 30–60 seconds per side until fragrant (do not burn, or they will turn bitter).
  3. Hydrate: Place the toasted chillies in a bowl and pour 2 cups (475 ml) of boiling water over them. Let them soak and soften for 20 minutes.
  4. Cook the Chicken: In the stockpot, combine the chicken thighs, water, quartered onion, bay leaves, and 1 tsp salt. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes until chicken is cooked through.
  5. Strain and Shred: Remove the chicken and reserve the broth (strain out the onion and bay leaves). When cool enough to handle, shred the chicken meat. Return the broth to the pot and keep warm over low heat.
  6. Blend the Base: Place the soaked chilies (reserving the soaking liquid), roasted tomatoes, roasted garlic, fresh onion, and oregano into the blender. Add 1 cup (240 ml) of the reserved chicken broth. Blend until perfectly smooth.
  7. Sauté the Paste (Recaudo): Heat 2 Tbsp of oil in a clean pan or the original stockpot. Pour the chili paste through a fine-mesh sieve directly into the oil (pushing the pulp through with a spoon). Cook this strained paste for 5–8 minutes, stirring frequently, until the colour deepens and the paste thickens—this step is essential for releasing the flavor.
  8. Combine Broth: Pour the reserved chicken broth into the pot with the sautéed chili paste. Stir well, bring to a gentle simmer, and taste for seasoning. Add the shredded chicken and simmer for 10 minutes to allow the flavors to marry.
  9. Fry the Tortillas: Heat 1/2 cup of frying oil in a separate skillet over medium-high heat. Fry the tortilla strips in small batches until golden brown and crisp (about 1-2 minutes). Remove with a spider strainer and place on a paper towel-lined plate. Season immediately with salt.
  10. Assemble: Ladle the hot soup into bowls. Arrange a small handful of tortilla strips in the center of the soup. Garnish liberally with diced avocado, crumbled cheese, a dollop of cream, and fresh cilantro. Serve immediately with lime wedges on the side for squeezing.