Directions

Make the Soup

1. Add the chicken to a large pot along with one half of the onion, 3 garlic cloves, celery, bay leaves (if using), epazote or cilantro stems, salt, pepper, and enough water to cover the chicken by about 2 inches. Bring to a boil, then reduce to a gentle simmer. Cook for about 20 minutes, skimming any foam from the surface, until the chicken is cooked through and the broth is well flavored. Remove the chicken and set aside to cool slightly. Reserve the broth.

2. While the chicken cools, heat a comal or skillet over medium heat. Add the tomatoes, the remaining half of the onion (roughly chopped), and the remaining 3 garlic cloves. Cook until softened and lightly charred in spots. Transfer to a blender, add the chipotle chile and about 2 cups of warm chicken broth, and blend until smooth.

3. Heat the olive oil in the pot with the remaining broth. Strain the blended tomato-chipotle mixture into the pot and stir to combine.

4. Add the carrots, green beans, and garbanzo beans to the pot. Simmer for 8–10 minutes, until the vegetables are just tender. Shred the chicken, discard the bones, and return the meat to the soup. Simmer for a few minutes to warm through. Taste and adjust seasoning as needed.

Make the Tortilla Strips

1. Heat the oven to 375°F. Brush the tortillas lightly with oil, stack them, and slice into ½-inch strips. Spread on a baking sheet and bake for 6 minutes, then stir, rotate the pan, and bake for another 6 minutes until crisp. Season with salt while still warm.

Garnish the Soup

1. Ladle the soup into bowls and top with avocado, a squeeze of lime, cheese, crema, and tortilla strips. Serve with warm corn tortillas on the side.