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. Transfer chicken meat to a medium bowl and set aside.

Meanwhile, set pot with strained broth over medium heat and add cilantro sprigs. Bring broth to a simmer, add tortilla shredded and cook until reduced to 8 cups, about 10 minutes. Stir in 3 Tbsp. lime juice. Season with salt, pepper, and more lime juice, if desired. And blend carefully it might splash all over.

For the corn over a gas flame or under a broiler, turning occasionally, until charred in spots. Let stand until cool enough to handle. Cut kernels from cobs in strips. Discard cobs. (Alternatively, cook kernels in a large skillet over high heat until charred in spots.)

Divide soup among bowls. Top generously with corn, cilantro, avocado, and crumbled queso fresco.

 Add chicken to broth and enjoy.