Chicken Tortilla Soup

Yes. Make the soup base (everything up through step 7) up to 2 days ahead and refrigerate. The tortilla strips must be fried fresh within a few hours of serving, or they'll soften. Reheat the soup gently over medium heat and fry the strips just before serving.

Substitute 1½ tbsp pure ancho chile powder or 2 tbsp tomato paste mixed with 1 tsp smoked paprika. Add it in step 3 instead of toasting whole chiles. The soup won't be quite as complex, but it will still be delicious.

Make sure you're using bone-in chicken (it adds gelatin and flavor) and roasting or charring the tomatoes and chiles to concentrate their taste. If it's still thin, let it simmer uncovered for an extra 10 minutes to reduce. If it's weak, add 1 tsp salt at a time and taste.

Yes. Toast the chiles and garlic in a skillet (step 2), then transfer to a slow cooker with the tomatoes, stock, and chicken. Cook on low for 6–7 hours or high for 3–4 hours. Blend and finish the same way. Fry tortillas fresh just before serving.

A simple cilantro lime rice, or just warm flour or corn tortillas on the side. A cold Mexican beer, margarita, or agua fresca (hibiscus or lime) pairs perfectly. Skip the appetizer if you serve a big bowl—this soup is filling.

Refrigerate the soup in an airtight container up to 3 days; do not store the tortilla strips in the soup or they'll soften. Reheat gently over medium heat, stirring occasionally. Fry fresh tortilla strips just before serving. It does not freeze well because the avocado and fresh cilantro won't survive thawing.