Caldo Tlalpeño

Step 1

Core tomatoes and halve lengthwise. Remove seeds and white parts with a spoon.

Step 2

Char poblanos directly over a gas flame, turning with tongs, until blackened all over.

Step 3

Place charred poblanos in a plastic bag for 5 minutes to steam, then rub off blackened skin.

Step 4

Remove stems and seeds from poblanos. Slice into strips. Slice jalapeño into thin rings.

Step 5

Stack corn tortillas, roll tightly, then slice into 1/4-inch strips.

Step 6

Bring chicken broth, chicken breasts, tomatoes, and onion halves to a boil.

Step 7

Reduce heat to medium-low, cover, and simmer until chicken is cooked through, 20 minutes.

Step 8

Remove chicken to a cutting board. Let cool slightly, then shred with two forks.

Step 9

Strain broth through a fine sieve into a clean pot, pressing vegetables to extract liquid.

Step 10

Return broth to medium-high heat. Add shredded chicken, poblano strips, and jalapeño slices.

Step 11

Simmer uncovered until flavors meld, about 5 minutes. Season with salt and pepper.

Step 12

Heat 1 inch oil in a shallow pan over medium-high until a tortilla strip sizzles instantly.

Step 13

Fry tortilla strips in batches 30 seconds until golden and crispy. Drain on paper towels.

Step 14

Ladle soup into bowls. Top with crispy tortilla strips and sliced avocado.

Step 15

Squeeze lime over each bowl. Serve immediately.