Ingredients

2 quarts chicken stock

2 large chicken breasts (I sometimes use 6 thighs instead)

2 teaspoons salt

1 teaspoon black peppercorns

2 large sprigs of fresh oregano

½ head garlic, crushed

2 or 3 ancho chiles

2 tablespoons olive oil

½ medium onion, diced

1 green chile poblano, diced

3 roma tomatoes, roughly chopped

juice of 2 limes

zest of ½ grapefruit (shaved into bite-sized pieces)

Garnish:

lime wedges

chile serrano, thinly sliced

tortilla chips or strips

avocado, diced

epazote leaves

Preparation

  1. In soup pot, bring the chicken stock to a boil. Add the chicken, 1 teaspoon of salt, peppercorns, oregano, garlic and anchos.
  2. Reduce to a medium simmer and cook for about 20 minutes or until the chicken is done. Remove the chicken and anchos to cool.
  3. Strain and reserve the stock.
  4. When the chicken and ancho chiles are cool enough to handle, dice the softened chiles, and chop and hand-pull the chicken into bite-sized pieces.
  5. Heat the olive oil in a soup pot. Add the onions and remaining salt, and cook until the onions begin to turn translucent. Add the poblano chile and cook a few more minutes.
  6. Add the tomatoes and the reserved stock, chicken and anchos. Bring to a boil briefly, then remove from heat.
  7. Add the lime juice and grapefruit zest. Allow flavors to meld at least 5 minutes before serving.
  8. Garnish with extra lime juice (throw the squeezed lime wedges into the soup), serrano chiles, tortilla chips, avocado and epazote.