Tortilla Soup

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subheading: Tortilla Strips:

8 corn tortillas (6-inch), cut into ½-inch-wide strips

1 tablespoon vegetable oil

Table salt

subheading: Soup:

2 split bone-in, skin-on chicken breasts (about 1 ½ pounds) or 4 bone-in, skin-on chicken thighs (about 1 ¼ pounds), skin removed and well trimmed of excess fat

8 cups low-sodium chicken broth

1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled

4 medium cloves garlic, peeled

Table salt

2 sprigs epazote, fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano

2 medium tomatoes, cored and quartered

½ medium jalapeño chile

1 chipotle chile en adobo, plus up to 1 tablespoon adobo sauce

1 tablespoon vegetable oil

subheading: Garnishes:

1 lime, cut into wedges

1 Hass avocado, diced fine

fresh cilantro leaves

8 ounces cotija cheese, crumbled, or Monterey Jack cheese, diced fine

minced jalapeno pepper

Mexican crema or sour cream

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