Ingredients

Chicken stock

• ~2 lb raw chicken bones (backs/necks/feet, etc.)
• 1 yellow onion, quartered (root kept intact)
• 2 large carrots, washed and cut into ~2-inch chunks
• 4 garlic cloves
• 2 tsp dried Mexican oregano
• 1/2 tsp cumin seeds
• 2 boneless, skinless chicken breasts

Spicy pickles (jalapeños en escabeche)

• 1 tbsp neutral oil (e.g., canola)
• ~1 lb jalapeños, sliced into long strips (seeds removed if desired)
• ~1 lb carrots, peeled and sliced diagonally (~1/4-inch)
• 1/2 white onion, sliced (~1/4-inch)
• 6 garlic cloves, peeled
• 1 tsp kosher salt
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tsp dried oregano (preferably Mexican)
• 1/2 tsp cumin seeds
• 2 cups distilled white vinegar
• 2 cups water

Tortilla soup

• 5 Roma tomatoes
• 5 garlic cloves (leave skins on for charring)
• 1 small white onion (or half large), quartered with root attached
• 2 dried guajillo chiles, stemmed/seeded and torn (use 3 for more heat)
• 3 corn tortillas (6-inch), torn into pieces
• 6–8 cups homemade chicken stock (divided)
• Kosher salt, to taste

Crispy tortilla strips

• 6 corn tortillas, cut into 1/2-inch strips
• Vegetable oil (for frying)
• Kosher salt

Chicken quesadillas

• Shredded chicken (reserved from stock)
• Good-quality corn tortillas
• 1/2 cup shredded Oaxaca cheese
• 1/2 cup shredded cheddar or low-moisture mozzarella
• Chopped spicy pickled veg (optional)

To serve

• Quesadillas
• Crumbled queso fresco
• Cilantro leaves
• Hot sauce (optional)
• Lime wedges
• (Optional) avocado, if you like

Method

1. Roast for stock: Heat oven to 450°F / 232°C. Roast chicken bones and the stock vegetables until well browned and caramelized (about 45–60 minutes).
2. Simmer stock + poach chicken: Add roasted bones/veg to a large pot with oregano and cumin. Add about 12 cups water. Bring to a boil, then reduce to a steady simmer.
   Add chicken breasts and cook until done (about 10–15 minutes; target 165°F / 74°C). Remove, cool slightly, then shred; reserve for quesadillas.
3. Finish stock: Keep the stock gently simmering at least 1 hour (longer if possible), skimming any foam/impurities. Strain. Cool and refrigerate (up to 5 days) or freeze (up to ~3 months).
4. Make spicy pickles (escabeche): In a heavy pot over medium heat, warm oil. Add jalapeños, carrots, onion, garlic, and salt. Cook until starting to soften.
   Add bay leaves, peppercorns, oregano, and cumin; cook until veg is tender and onion turns translucent. Add vinegar + water and simmer until jalapeños turn a muted green. Cool and store airtight.
5. Build the soup base: Under a broiler (high) or in a hot cast iron skillet, char tomatoes, garlic (in skins), and onion until deeply browned.
   Toast guajillo chiles briefly—do not burn them. Peel the charred garlic once cool enough.
6. Blend: Add charred veg, chiles, 2 cups chicken stock, and torn tortilla pieces to a blender. Blend until very smooth.
7. Simmer soup: Pour into a pot. Add 4–6 more cups stock (adjust for your preferred thickness; it thickens slightly as it cooks). Salt to taste. Bring to a boil, then simmer about 30 minutes.
8. Crispy tortilla strips: Heat oil in a high-walled skillet to about 1/2-inch depth. Fry tortilla strips in batches until golden and crisp.
   Drain on paper towels and season generously with salt.
9. Chicken quesadillas: Warm a tortilla in a dry skillet, flip, add a handful of cheeses, then add shredded chicken (and chopped pickles if using) to one side.
   Fold and cook until melted and hot, turning as needed. Slice into wedges if desired.
10. Serve: Taste and adjust seasoning. Ladle soup into bowls and top with queso fresco, cilantro, hot sauce (optional), and a big squeeze of lime.
    Add tortilla strips on top and serve with quesadillas alongside.