Chef John’s Chicken Tortilla Soup

In a large soup pot, combine the whole chicken, 1 halved onion, cilantro stems (from the bunch), bay leaves, Mexican oregano, black peppercorns, dried chili pods (if using), and 3 quarts of water. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer gently for 1 hour.

While the broth simmers, prepare the tortilla strips. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

Stack the corn tortillas and cut them in half, then slice crosswise into 1/4-inch strips.

Transfer the tortilla strips to the prepared baking sheet. Drizzle with vegetable oil, sprinkle with kosher salt, and toss to coat evenly. Spread the strips in a single layer.

Bake in the preheated oven for approximately 30 minutes, or until golden brown and crispy. Toss occasionally to ensure even browning. Set aside to cool.

Carefully remove the cooked chicken from the pot to a bowl. Reduce the heat under the broth to low.

Allow the chicken to cool until you can handle it. Shred the meat and refrigerate until ready to use.

Return the chicken bones, skin, and any scraps to the pot of broth. Simmer on low heat for a total of 4 hours. If the broth reduces too much, add a splash of water as needed.

After approximately 2 hours of simmering the broth, prepare the charred vegetable salsa. Preheat your oven's broiler to high heat, positioning a rack about 8 inches from the heating element. Line a baking sheet with foil and lightly oil it. Arrange the remaining 2 halved onions, tomatoes, sweet red pepper, and jalapeno peppers on the baking sheet.

Broil the vegetables until they are nicely charred, approximately 7-10 minutes. Watch carefully to prevent burning.

Transfer the charred vegetables to a blender, along with the peeled garlic cloves, canned chipotle pepper in adobo sauce, and 1 cup of water. Blend until completely smooth.

Pour the pureed salsa into the simmering pot of broth. Raise the heat to medium-low and simmer for another 2 hours, stirring occasionally.

Strain the soup through a fine-mesh strainer into a separate pot, pressing on the solids to extract all the flavorful juices. Discard the bones, skin, and other solids left in the strainer. Season the soup to taste with salt.

Add the ground cumin, shredded chicken, and lime juice to the strained soup. Simmer for 15-30 minutes, stirring occasionally, to allow the flavors to meld.

Taste and adjust seasoning as needed. Serve hot, garnished with crispy tortilla strips, sour cream, sliced avocado, chopped cilantro, crumbled or grated Mexican cheese, additional lime wedges, and a pinch of cayenne pepper, if desired.