Tortilla Soup

Ingredients

• 1  carrots peeled chopped
• 4 pound chicken 
• 7  cilantro leaves 
• 5  corn tortillas cut in 1/2"-thick strips
• 2  chipotle chile dried
• 2  ears corn husked
• 8 servings cherry tomatoes fresh halved chopped
• 5  garlic clove smashed
• 1  jalapeno with seeds), halved lengthwise
• 8 servings pepper black freshly ground
• 3 tablespoons juice of lime fresh ()
• 1  onion quartered
• 8 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• pot
• kitchen thermometer
• slotted spoon

Directions

1. Bring chicken, onion, carrot, garlic, chipotles,jalapeño, and 16 cups water to a boil ina large pot; skim foam from surface. Reduceheat to medium and simmer, skimming thesurface frequently, until chicken is cookedthrough, about 1 hour.
2. Transfer chicken to a plate. Strain brothinto another large pot. Return chiles tobroth, if a spicier broth is desired; discardremaining solids. Shred chicken meat;discard skin and bones.
3. Transfer chickenmeat to a medium bowl and set aside.
4. Meanwhile, set pot with strained brothover medium heat and add cilantro sprigs.Bring broth to a simmer; cook until reducedto 8 cups, about 1 hour. Discard sprigs andchiles, if using. Stir in 3 tablespoons lime juice.Season with salt, pepper, and more limejuice, if desired.
5. Add chicken to broth.DO AHEAD: Can be made 2 days ahead. Chilluntil cold, then cover and keep chilled.
6. Attach deep-fry thermometer to the sideof a large cast-iron skillet or other heavyskillet.
7. Pour oil into skillet to a depth of 1".
8. Heat over medium heat until thermometerregisters 350°F-360°F. Working in batches,fry tortilla strips, turning occasionally, untilcrisp and golden brown, 2ñ3 minutes perbatch. Using a slotted spoon, transfer topaper towels to drain. Season with salt.
9. Cook corn over a gas flame or under abroiler, turning occasionally, until charred inspots.
10. Let stand until cool enough to handle.
11. Cut kernels from cobs in strips. Discardcobs. (Alternatively, cook kernels in a largeskillet over high heat until charred in spots.)
12. Rewarm broth with chicken. Divide soupamong bowls. Top generously with corn,tortilla strips, cilantro, tomatoes, avocado,and crumbled queso fresco.