Tortilla Soup

• 3 1/2 cups vegetable oil
• 1 white onion, diced
• 3 ripe tomatoes, quartered, stems removed
• 1-2 Serrano pepper, minced
• 1 garlic clove, minced
• 4 cups chicken stock
• 4 bone-in, skin-on chicken thighs
• 2-3 corn tortillas per person
• 2 ears corn
• 1 can black beans, strained
• 1 avocado, diced
• Cilantro, chopped
• Queso fresco, crumbled

Head 1 Tbsp oil in a large pot over medium high heat then add 1 onion and stir frequently until it begins to soften and turn translucent, then add tomatoes, serrano pepper and garlic and stir to combine. Continue to sauté for 2-3 minutes until tomatoes release their juices and garlic becomes fragrant, then add chicken stock. Bring to a boil, then add chicken thighs. Reduce heat to low and simmer for 30-40 minutes until chicken is cooked through. Remove from heat, and use tongs to transfer chicken from the broth to a cutting board.  Allow broth to cool for 5-10 minutes, then immersion blend until smooth. Salt to taste. NOTE: From here you can either call the broth done, or if you prefer a thinner version you can pass through a fine mesh strainer.

Strip meat from thighs and discard the skin and bones. Shred remaining meat and set aside.

Slice the tortillas into bite-sized strips. In a small pot heat the remaining vegetable oil over medium high heat (ensure there is at least two inches of space between the top of the oil and the top of the pot). When a small drop of water thrown into the pot crackles and pops, the oil is ready. Working in batches so the oil does not overflow, carefully place the tortilla strips in the hot oil and allow to cook until light brown. Remove with metal tongs and allow to drain and cool on a paper towel-lined plate.

Meanwhile, slice corn kernels from cob and place over high heat in a large pan. Cook undisturbed for 2-3 minutes, then toss occasionally until kernels begin to blacken. Remove from heat and set aside.

Heat beans briefly on the stove until hot but not falling apart.

At this point I usually allow my guests to prepare their own bowls. Place desired amount of chicken, corn and beans in a bowl, then top with broth, leaving 1.5-2” of space at the top of the bowl. Top with tortilla strips, avocado, cilantro and queso. Enjoy immediately.

NOTE: To make this entirely vegetarian, you can play around with removing the chicken and adding other veggies, like peppers.