This is adapted from teh amazing soup we love at XOCO in Chicago, informed by RB video instructions on how to make it.
INGREDIENTS
2-3# chicken parts - thighs, legs and breasts, bone in, skin on
1 pound skinless, boneless chicken breast, cut into smallish bite-sized cubes
1 1/2 white onions, divided
6 cloves garlic, halved
3 dried Pasilla chilis, stems and seeds removed, torn into large pieces
4 springs fresh thyme
3 bay leaves
bunch epazote
one 14 ounce can fire roasted crushed tomatoes
1/2 cup chihuahua cheese, grated
one avocado, cut into big chunks
OPTIONAL: 2-3 Fresh corn tortillas to make tortilla strips
METHOD
Place chicken parts in an 6-8qt stockpot and add 64 oz water, one white onion (roughly chopped), three cloves of garlic (halved), the bay leaves and thyme halved. Bring to a boil, then lower heat and simmer for 4-5 hours. Drain and reserve.
Heat 2T oil in a medium sauce pan (3-4 quart sized). Add the broken up chili pieces and toast for 30-45 seconds. Remove from pan and reserve. Add the remaining half white onion (chopped into roughly 1 cm dice) and the remaining 3 cloves of garlic, halved. Saute over medium low heat for about 7-8 minutes until the onion begins to caramelize. Transfer to a blender along with the crushed tomatoes and half the reserved chilis. Blend until smooth.
Add another tablespoon of oil to the pot and then carefully pour the blender contents into the saucepan and bring to a low boil. Simmer for about 10-15 minutes, until is darkened in color and thickened.
Add the reserved chicken broth and bring back to a boil. Lower heat and simmer for 30 minutes.
If you want to serve with fresh tortilla strips, heat 2-3T neutral oil in a small cast iron pan. Halve the tortillas then cut the halves into 1-cm strips. When the oil is hot, add the tortillas. Turn to coat with oil and stir frequently until just toasted. Remove and allow to drain on paper towels. Sprinkle immediately with a generous pinch of salt.
Carefully add the cubed chicken breast pieces to the soup and simmer another ten minutes. Taste for seasoning and adjust as needed.
SERVING
To each bowl, add about 1/4 of an avocado, cubed, as well as 1-4 T grated Chihuahua cheese and a pinch of the remaining Pasilla chilis. Ladle in the soup and, if using. top with the optional tortilla strips.