Classic Chicken Tortilla Soup

1.To make the tortilla strips, heat 1/2 cup oil in a small skillet over medium-high heat until it reaches 350°F (175°C). Fry the tortilla strips in batches for 1-2 minutes until golden brown and crisp; remove with a slotted spoon to a paper-towel-lined plate and season immediately with salt.

2.In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Add the onion, bell pepper, and jalapeño, and sauté for 6-8 minutes until the vegetables are soft and the onions are translucent.

3.Add the minced garlic, tomato paste, chili powder, cumin, smoked paprika, coriander, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens to a deep brick red and the spices are highly fragrant—this 'blooming' process prevents a raw spice taste.

4.Pour in the chicken stock and crushed tomatoes, then add the torn tortilla pieces. Bring the mixture to a gentle boil over medium-high heat. The torn tortillas will break down during simmering to naturally thicken the broth.

5.Carefully lower the chicken thighs into the simmering broth. Reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and is tender enough to shred.

6.Transfer the cooked chicken to a clean cutting board and shred into bite-sized pieces using two forks. Return the shredded chicken to the pot.

7.Stir in the fresh lime juice and chopped cilantro. Taste the broth and add more salt or lime juice if necessary to balance the richness of the tomatoes.

8.Ladle the hot soup into deep bowls. Top each serving with a generous handful of the crispy tortilla strips, diced avocado, crumbled cheese, and extra cilantro. Serve immediately with a lime wedge on the side.