Tortilla Soup

Right bottom corner
of the plate

This is my first time I ate this soup and the first time I made it. It was alway a strange idea for me to put some bread (tortilla) in the liquid.

Chicken, fowl, quartered                     1 ea. 
Chicken stock                                        1 gal
Water                                                     1 gal
Vegetable oil or lard                              2 oz
Spanish onions, minced                        1 lb
Garlic cloves, rough cut                        4 ea
Corn tortillas, rough cut                       5 ea
Plum tomatoes, charred,
left whole                                               1 lb
Salt and ground black pepper              to taste
Fresh epazote                                         1 Tbsp

Garnish
Chicken meat, from above         
pasilla, chilies, toasted
Fried corn tortilla, julienne strips         from 12 tortillas
Monterey Jack cheese, grated               1 lb
Avocados, medium dice                        2 ea
Limes, juice of                                        2 ea

Method

1. For the soup: Combine the chicken stock, water, and chicken and simmer 1 to 11⁄2 hours— until the chicken is tender and completely cooked. Remove the chicken to cool and strain the resulting broth. At this point you should have 11⁄2 gallons of broth. If you do not, add chicken stock to have 11⁄2 gallons total. 
   
2. Heat the oil and add the onions, garlic, and tortilla pieces. Cook them until they start to turn golden. Place the cooked onion and tortilla mixture in a blender along with the charred and peeled tomatoes. Purée all very fine. Add to a stockpot and simmer 5 minutes. Add the chicken broth and epazote and simmer for 30 minutes. Season as necessary with salt and pepper. Adjust with lime just prior to serving.
   
3. For the garnish: Remove the meat and skin from the chicken and cut into a small dice. Lightly toast the whole pasillas in a cast-iron skillet over a medium heat for 2 to 3 minutes; they cannot get dark. Remove the stems and seeds and grind roughly in a spice grinder and reserve.
   
4. Cut the tortillas into short julienne and deep-fry at 350°F, drain on paper towels, and reserve. Grate the cheese and reserve. Dice the avocado and reserve. Place the cooked chicken meat, lime juice, and pasillas in the broth just before service. Bring to a simmer and place in the soup warmer.
   
5. Serve with garnish of diced avocado, cheese, and tortilla strips.