Traditional Mexican Tortilla Soup

In a large pot, add the Whole Chicken (1) along with Water (8 cups), Bay Leaves (3), Garlic (3 cloves), Celery (4 sticks), White Onion (1/2), Carrot (1), Kosher Salt (3 Tbsp), Fresh Oregano (1 Tbsp), and Ground Black Pepper (to taste) Bring to a boil and then simmer for 1 1/2 hours.

Set the chicken aside and strain the broth through a colander, reserve. Once the chicken has cooled down, shred the meat and set it aside.

In a cast-iron skillet set over medium heat, add the Guajillo Chiles (2) and Ancho Chile Peppers (2) and toast them for 2-3 minutes, turning them occasionally to prevent them from burning, until they get a little bit brown and have developed more flavor. Remove from the pan, chop off the tops and remove the seeds.

In a medium pot set over medium heat, add the whole Roma Tomatoes (5), the toasted and de-seeded chiles, and Water (2 cups). Boil until the tomatoes are soft and the chiles have hydrated completely about 10 minutes.

Strain the tomatoes and peppers, reserving about 1/2 cup of water.

In a blender, combine the cooked tomatoes and chiles, Garlic (3 cloves), White Onion (1/2), and blend until smooth (add some of the reserved water if needed to achieve a smooth texture).

Pass the sauce through a strainer into a medium bowl, using a spatula to push all of the liquid through the strainer.

In a deep pot, add the Canola Oil (4 cups) and heat up to 370 degrees F (190 degrees C). Fry the White Corn Tortilla (1 lb) one handful at a time, until nice and lightly golden about 1-2 minutes. Place on a tray with some paper to absorb the oil, set aside.

On high heat in a deep pot, combine 4 cups of chicken broth along with the tomato chile sauce, and an additional 2 cups of water. Let this boil for 15-20 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste).

In a soup bowl add some Shredded Chicken (3 cups), a generous amount of crispy tortilla strips, a small handful of White Cheese (2 1/2 cups), and a light sprinkle of Cotija Cheese (1/3 cup). Pour about 1 1/2 cups of hot broth into the bowls, and top with Avocado (1), Mexican Crema (1/3 cup), Chilaca Peppers (2), and a few sprigs of Fresh Cilantro (to taste). Enjoy!