Instructions

01
Set a large stockpot over medium-high heat. Add the whole chicken, 8 smashed garlic cloves, diced onion, and 2 teaspoons salt. Pour in chicken broth and enough water to cover the chicken by 1 inch (about 8 cups). Bring to a simmer, skimming off any foam that rises.
02
Reduce heat and simmer, uncovered, for 45-50 minutes, until chicken is cooked through and tender.
Herb says
Poaching gently keeps the meat ultra-moist. Boiling, on the other hand, is a one-way ticket to drysville.
03
Transfer chicken to a cutting board. When cool enough to handle, shred the meat into bite-size pieces, discarding skin and bones. Strain the broth, discarding solids, and return the clear broth to the pot.
04
While the chicken cools, heat 2 tablespoons oil in a skillet over medium heat. Add tortilla strips and fry, turning occasionally, until golden and crisp, about 3-5 minutes. Drain on paper towels and season lightly with salt.
05
Add remaining 2 cloves garlic (minced) and 1 tablespoon oil to the pot. Cook over medium heat just until fragrant, about 45 seconds.
Herb says
Sautéing garlic before adding liquid unlocks its sweet, mellow side. Timing is everything.
06
Stir in jalapeño, cumin, and oregano; cook for 1 minute, then add diced tomatoes (with their juice) to the pot.
07
Add strained broth back to the pot and bring to a gentle simmer. Stir in shredded chicken and season with black pepper and extra salt if needed.
08
Simmer soup for 5 minutes to meld flavors.
Herb says
Giving the flavors a little time together is the culinary equivalent of a group huddle, everyone knows their role.
09
Ladle soup into bowls. Top each with crispy tortilla strips, avocado, cheese, and cilantro.
10
Serve hot, passing lime wedges at the table for squeezing just before eating.
Herb says
Acid at the end brightens everything, like switching from black-and-white to color TV. Don't skip it.

Fowl Play Fiesta

Ingredients

Instructions