Ingredients:

4 skinned chicken thighs
6 cups water
3 plum tomatoes
1 jalapeno, halved and seeded
1 white onion, peeled and quartered
1 bunch cilantro sprigs, washed and dried
lime, avocado, cilantro, white onion, queso blanco cheese, fried tortillas for garnish
salt and pepper to taste

Instructions:

1. Heat up a dry heavy-bottomed skillet, cast iron works great, over medium heat.
2. Place tomatoes, onion quarters and jalapeno on skillet to roast for 10 minutes until charred and soft.
3. When vegetables are done, transfer them to bowl of a food processor and puree until smooth.
4. Add cilantro and puree that too.
5. Pour this mixture into a soup pot and add cold water and chicken thighs.
6. Bring to a boil and then lower and simmer 30 minutes.
7. Remove cooked chicken thighs with tongs to a plate. Let cool before handling.
8. Shred chicken into bite-sized pieces with your hands and return to pot.
9. Assemble small bowls of toppings, ladle bowls of the chicken broth out and allow guests to top them as they like.