Sopa Azteca (Mexican Tortilla Soup)

Steps

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1. 1
   Season the chicken with salt and black pepper on both sides.
   ▶ ≈0:13
2. 2
   Cut the corn tortillas into strips. Trim the ends of each tortilla, cut it in half, cut again in half, then slice into thin strips.
   ▶ ≈0:39
3. 3
   Heat oil in a small pan over medium-high heat. Fry tortilla strips in batches until golden brown, then drain on paper towels.
   ▶ ≈1:32
4. 4
   Add oil to a pot over medium heat. Sear the seasoned chicken for 2-3 minutes per side until browned. Repeat with remaining chicken.
   ▶ ≈2:10
5. 5
   Return all chicken to the pot and add 4 quarts of boiling water, half an onion, a head of garlic, 5 bay leaves, salt or chicken bouillon, and cilantro. Cover and simmer over medium heat for 20 minutes.
   ▶ ≈3:10
6. 6
   After 20 minutes, remove the chicken, onion, garlic, cilantro, and bay leaves. Shred the chicken and set aside.
   ▶ ≈3:35
7. 7
   Add 5 Roma tomatoes and 6 cleaned guajillo chiles plus 1 ancho chile to the broth. Simmer for 5-10 minutes until the chiles open.
   ▶ ≈4:01
8. 8
   Transfer the cooked tomatoes and chiles to a blender with 3 cups of broth. Add half an onion, 3 garlic cloves, 1 teaspoon of cumin, and a handful of fried tortilla strips. Blend until smooth.
   ▶ ≈4:38
9. 9
   Strain the blended sauce back into the pot with the broth and stir to combine. Bring to a gentle simmer.
   ▶ ≈5:23
10. 10
    Skim off any grease from the surface of the soup, then taste and adjust salt as needed.
    ▶ ≈5:48
11. 11
    Add the shredded chicken back to the pot and simmer together for 5-10 minutes.
    ▶ ≈6:22
12. 12
    Ladle the soup into bowls and top with fried tortilla strips, black beans, fresh cilantro, crumbled queso panela, fried guajillo chiles, serrano peppers, and optionally avocado and lime.
    ▶ ≈6:47