Tortilla Soup with Chicken Quesadillas and Spicy Pickles

Make the chicken stock: Preheat the oven to 450˚F (232˚C) and roast Chicken Bones (2) and vegetables (Yellow Onion (1) Garlic (4 cloves) (2 N/A) [washed, cut into chunks] Carrots (2) 45 minutes - 1 hour, until bones are caramelized.

In a large pot, add roasted vegetables and bones, Mexican Oregano (2 tsp) and Cumin Seeds (1/2 tsp) and pour in 12 cups of water. Bring to a boil then reduce to a simmer.

Once simmering, add the Boneless, Skinless Chicken Breasts (2) and let cook for about 10-15 minutes, until cooked through to 165˚F (74˚C).

Remove chicken breasts from the stock and shred as soon as it’s cool enough to handle. Set aside until ready to use, preferably in an airtight container in the refrigerator.

Let the stock simmer for at least an hour, more if you have the time, skimming off and discarding any nasties that float to the surface.

Strain the stock and cool before refrigeration, if not using immediately.

Make the Spicy Pickles: In a hot pot, add Neutral Oil (1 Tbsp)

Add vegetables (Jalapeño Peppers (5 cups)Carrots (3 cups) and Kosher Salt (1 tsp) White Onion (1/2) Garlic (6 cloves) saute, stirring occasionally, until starting to soften, about 5 minutes. Add spices (Bay Leaves (2) Black Peppercorns (1 tsp) Mexican Oregano (1 tsp) Cumin Seeds (1/2 tsp) and continue to cook for another 5-10 minutes, until vegetables are soft and onions are translucent. Lower the heat if anything starts to brown. Add Distilled White Vinegar (2 cups) and Water (2 cups) and let simmer for 5-10 minutes, until the jalapenos turn army green. Remove from heat and let cool before transferring to airtight containers with lids.

Make the Tortilla Soup: Turn the broiler to high, or set a large cast iron skillet over medium-high heat. Once hot, sear Roma Tomatoes (5) Garlic (5 cloves) and White Onion (1) until well charred. Lightly toast the dried Guajillo Chiles (2) but do not burn them.

Once charred, remove the garlic cloves from the pan and once cool enough to handle, peel and discard skins.

Transfer all vegetables to a blender and add 2 cups of chicken stock and 6-Inch Corn Tortillas (3) pieces. Blend until smooth.

Pour the mixture into a large pot and add 4-6 more cups of chicken stock, depending on how thick or thin you prefer your soup (keeping in mind that the soup will thicken slightly as it cooks). Season with salt, bring to a boil and reduce the heat to a simmer, letting simmer for about 30 minutes.

Make the Crispy Tortilla Strips: Place a high-walled skillet over medium heat and pour in Vegetable Oil (1 lb) until it’s about ½-inch deep. Let the oil get hot for about 1 minute before adding about ⅓ of the 6-Inch Corn Tortillas (6) strips (you don’t want to crowd the pan).

Fry, stirring occasionally, until golden and crispy.

Transfer to a paper towel-lined plate and or baking sheet sprinkle with a good amount of Kosher Salt (1 pinch) Repeat until all tortilla strips have been fried. Set aside until ready to serve.

Make the Chicken Quesadillas: Heat a large skillet over medium heat.

Lay a 6-Inch Corn Tortillas (2) on the skillet, let warm for about 30 seconds then flip (feel free to do 2 at a time if your skillet is large enough, or use 2 skillets to speed up the process).

Place a good handful of Cheddar Cheese (1/2 cup) Oaxaca Cheese (1/2 cup) down in the center of the tortilla, leaving about a centimeter of space free around the edges.

Top one side of the tortilla with a spoonful of shredded chicken and spicy veg, if using. Let these cook for about 30 seconds before folding in half.

Cook for 1-2 minutes more, turning once or twice, until the cheese is melted and the insides are hot. Repeat as many times as you like. Cut into triangles if you prefer.

To serve: Taste the soup for seasoning and adjust if needed.

Ladle soup into bowls and top with Queso Fresco (to taste) Avocado (1) and Fresh Cilantro (to taste) Dash with Hot Sauce (to taste) if using, then a generous squeeze of Lime Wedges (to taste) over everything. Top with crispy tortilla strips and serve alongside the quesadillas.