Green Chicken Enchilada Soup

Steps

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1. 1
   Bring 5 quarts of salted water to a boil and add 3 lbs of chicken. Allow it to return to a boil.
   ▶ ≈0:00
2. 2
   Remove the foam that rises to the surface to remove impurities.
   ▶ ≈0:06
3. 3
   Add 3 bay leaves, a handful of cilantro, and half an onion. Cover and simmer over medium heat for 35 minutes until the chicken is fully cooked.
   ▶ ≈0:12
4. 4
   Remove the cooked chicken from the broth and let it cool. Strain the broth for use in the soup.
   ▶ ≈0:25
5. 5
   Blend roasted Anaheim or Hatch chiles, serrano or jalapeño chiles, onion, roasted tomatillos, 3 garlic cloves, a handful of cilantro, and spices with 2 cups of the broth until smooth.
   ▶ ≈0:31
6. 6
   Set the blended enchilada sauce aside and shred the cooled chicken.
   ▶ ≈1:03
7. 7
   Heat oil in a pot over medium heat. Once hot, add diced onion and diced roasted hot peppers and cook for a couple minutes.
   ▶ ≈1:09
8. 8
   Sprinkle flour over the mixture to thicken the broth and stir to combine.
   ▶ ≈1:16
9. 9
   Pour in the enchilada sauce while whisking constantly to dissolve any flour lumps.
   ▶ ≈1:22
10. 10
    Add 6 cups of broth and continue stirring until the mixture comes to a simmer.
    ▶ ≈1:36
11. 11
    Taste the soup and adjust salt as needed.
    ▶ ≈1:43
12. 12
    Add the shredded chicken to the soup, mix well, reduce heat to medium-low, and simmer for 15 minutes.
    ▶ ≈1:49
13. 13
    While the soup simmers, heat oil in another pan over medium heat. Once hot, fry tortilla strips until golden and crispy.
    ▶ ≈2:02
14. 14
    Ladle the soup into bowls and top with cheese, crispy tortilla strips, sour cream, jalapeños, green onion, and avocado. Serve and enjoy.
    ▶ ≈2:20