Chicken Tortilla Recipe

Poach chicken

In a large pot, combine chicken broth, water and bay leaf. Bring to a gentle simmer over medium heat.

Season the chicken breasts with kosher salt, pepper and ground cumin. Add the seasoned breasts to the simmering broth. Reduce heat to low, cover and poach until the chicken reaches 165°F (about 12–15 minutes depending on thickness).

Remove the chicken to a plate and allow to rest 5 minutes, then shred with two forks into bite-size pieces. Reserve the poaching liquid (broth) and keep it simmering on very low.

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. If you want a little richness, sear the shredded chicken briefly (1–2 minutes) to warm and develop flavor, then set aside in the pot with the reserved broth.

Preheat broiler or a heavy skillet to high. Arrange quartered tomatoes and whole tomatillos on a baking sheet (or in the skillet) and broil or char, turning occasionally, until skins are blistered and lightly blackened, about 6–8 minutes total.

Transfer charred tomatoes and tomatillos to a blender or food processor. Add half of the finely diced Spanish onion, jalapeño (if using), half the cilantro, lime juice, 1 tablespoon olive oil and 1 teaspoon salt. Pulse until you have a slightly chunky salsa — do not over-puree; texture should remain.

Taste and adjust seasoning. Stir in the remaining chopped cilantro and set salsa aside to cool slightly. Reserve the remaining diced onion for garnish/serving.

Bring the reserved poaching broth with shredded chicken up to a gentle simmer. If desired for more body, stir in up to 1/2 cup of the prepared salsa to infuse tomato/tomatillo flavor into the broth.

Ladle 1 to 1 1/2 cups of hot broth and shredded chicken into each serving bowl. Spoon 2–3 tablespoons of the fresh vegetable salsa into the bowls on top of the chicken (this adds brightness and texture).

In a small bowl, combine grated sharp cheddar, smoked paprika, chopped parsley and chives. Mix thoroughly. If you prefer a smoky house-smoked flavor, briefly toast the grated cheddar in a dry skillet over low heat stirring constantly for 1–2 minutes — do not melt, just warm to heighten the smoke note.

Sprinkle a generous 2–3 tablespoons of the cheddar-herb mix over each bowl of soup just before serving so the cheese softens but does not fully melt into the broth.

Stack the corn tortillas and cut them into 1/4-inch strips using a sharp knife or pizza cutter.

In a medium skillet, heat vegetable oil to 350°F (medium-high). Fry the tortilla strips in batches for 1–2 minutes until crisp and golden. Use a slotted spoon to transfer strips to a paper towel-lined plate and immediately season with 1/2 teaspoon fine salt.

Top each bowl of soup with a handful of warm tortilla strips just before serving so they remain crunchy. Add sliced avocado and the reserved sliced Spanish onion if you like, and serve with lime wedges on the side.