Chicken Tortilla Soup
Ingredients · 1 4-pound chicken · 1 onion, quartered · 1 carrot, peeled, chopped · 5 garlic cloves, smashed · 10 roma tomatoes · 1 jalapeño (with seeds), halved lengthwise · Cilantro · 3 tablespoons (or more) fresh lime juice · Kosher salt and freshly ground black pepper · Olive oil · 5 corn tortillas · 2 ears of husked corn, or 2 cups frozen, thawed corn kernels · Chopped fresh cilantro, avocado wedges, queso fresco or mild feta Preparation Bring chicken, onion, carrot, garlic, tomatoes (removing skin and seeds), jalapeño, and 16 cups water to a boil in a large pot; skim foam from surface. Reduce heat to medium and simmer, skimming the surface frequently, until chicken is cooked through, about 1 hour. Transfer chicken to a plate. Strain broth into another large pot. Discard remaining solids. Shred chicken meat; discard skin and bones. Tr