Chicken Tortilla Soup

Heat the oven to 400°F (200°C). Toss the tortilla strips with 15 ml of the oil and a pinch of salt, spread them in a single layer on a sheet pan, and bake 10–14 minutes, stirring once halfway, until crisp and golden. They firm up further as they cool. Store at room temperature, uncovered — never in the soup you plan to freeze.

Heat the remaining 30 ml oil in a 5–6 litre Dutch oven over medium heat. Add onion, poblano, and jalapeño with a pinch of salt and cook 7–9 minutes, stirring often, until soft and translucent. Add garlic, cumin, and oregano and stir 45–60 seconds until fragrant, then stir in the chipotle and adobo for 30 seconds.

Add tomatoes with their juices and the stock; bring to a boil. Lower in the whole chicken thighs, reduce to a gentle simmer (small bubbles breaking steadily), cover partially, and cook 20–25 minutes until the thickest thigh reads at least 165°F (74°C). Thighs are most tender around 175–185°F (79–85°C). Transfer chicken to a board.

Shred chicken with two forks into bite-size pieces and return it to the pot with the beans and corn. Simmer 5 minutes to heat through. Off the heat, stir in lime juice and season with salt — usually 1–2 tsp with low-sodium stock. Serve topped with tortilla strips, cilantro, avocado, and queso fresco. To freeze: cool the soup (no lime garnish, no strips) in shallow containers to below 70°F (21°C) within 2 hours and refrigerate, then freeze up to 3 months. Reheat to a simmer and add fresh lime.