Name: Tortilla Soup
Yield: 8 Servings
Ingredients: 1 4-pound chicken; 1 onion, quartered; 1 carrot, peeled, chopped; 5 garlic cloves, smashed; 2 dried chipotle chiles; 1 jalapeño (with seeds), halved lengthwise; 7 cilantro sprigs; 3 tablespoons (or more) fresh lime juice; Kosher salt and freshly ground black pepper; Vegetable oil (for frying); 5 corn tortillas, cut in 1/2'-thick strips; 2 ears of husked corn, or 2 cups frozen, thawed corn kernels; Chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco or mild fetat

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This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

Recipe notes