The Times - Serving Waitsburg, Dayton and the Touchet Valley

My version of a classic recipe from central Mexico, is bright and nourishing, with just enough warmth from dried chilis to shake off any case of late Winter blues. Simmered with tender chicken then topped with crispy tortilla strips, this lively soup is perfected with a final garnish of creamy fresh avocado and cheese.

Ingredients:

2 chicken breasts, bone-in skin on

5 cups water

2 bay leaves

Salt

2-3 stems fresh epazote, (see notes)

2 medium ripe tomatoes

½ white onion, quartered lengthwise

2 garlic cloves

1 fresh poblano chili

1 dried ancho chili

1 dried guajillo chili

1 tablespoon...