Put the chicken breasts in a pan with the chicken broth.

Bring to a boil, reduce the heat to low and simmer until the chicken is cooked through, about 20 minutes.

Remove the chicken from the broth to cool.

Cover to keep moist.

Meanwhile, prepare the chiles.

Put in a bowl with hot water to cover.

Soak 20 minutes.

Transfer the soaked chiles to a blender and discard the soaking water.

Add the onion, garlic, tomato, epazote, oregano, and 1 cup of the chicken broth from cooking the chicken to the blender.

Blend as smoothly as possible.

Pour the puréed chile mixture through a strainer into the pan with the remaining broth, pressing to extract all the juices.

Discard the seeds and pulp left in the strainer.

Bring the chile broth to a boil, then reduce the heat to low, cover, and simmer 10 minutes to cook the onion and tomato and blend the flavors.

Coarsely shred the chicken and discard the bones.

Add the shredded chicken to the chile broth, and season with salt.

Heat through and serve hot.

Pass diced avocado and fresh lime wedges at the table.

Put the chicken broth in a large saucepan.

Trim excess fat from the chicken, and cut into 1-inch pieces.

Add the chicken and the chayote to the broth.

Add half of the garlic and ½ teaspoon of the salt.

Bring to a boil; then reduce heat to low, cover and simmer until the chicken and chayote are tender, about 20 minutes.

Reserve in the pan off heat.

Meanwhile prepare the chiles.

Then, soak them in a bowl of hot water, 20 minutes.

While the chiles soak, heat the oil in a large nonstick skillet and fry the tortilla quarters until crisp and lightly browned on both sides.

Transfer to a blender.

In the same skillet, fry the onion stirring, 1 minute.

Add the remaining garlic, stirring, until onions and garlic start to brown about 3 minutes.

Add the remaining salt.

Transfer to the blender.

In the same skillet, cook the tomatoes on both sides until soft and the skins are charred in spots, about 5 minutes.

Transfer to the blender.

Drain the chiles, discarding the water, and add the chiles to the blender.

Add 1 cup of the chicken broth from cooking the chicken.

Blend as smoothly as possible.

(Blend in batches, if necessary.

)

Pour the chile purée through a strainer into the pan with the broth and chicken, pressing to extract most of the solids and juices.

Discard the debris.

Add the epazote and oregano to the broth.

Bring to a boil; then reduce heat to low, cover and simmer 15 minutes to blend the flavors.

Adjust seasoning.

Serve hot with lime wedges.

Prepare chicken stock.

Strain and put 6 cups into a clean saucepan.

Bring to a boil.

Add the chickpeas and bring to a boil again; then reduce heat to low and simmer 1 minute.

Add salt, if desired.

Serve in heated mugs.

Put the minced chiles, onion, and cilantro in small bowls.

Put the lime wedges on a small plate.

Pass the garnishes at the table.

Prepare the chicken stock and store in the refrigerator if made more than a few hours ahead.

Then, measure out 4 cups and store the remaining stock for another use.

Put the 4 cups of stock into a saucepan.

Add the chicken and the chipotle chile.

Bring to a boil, then reduce the heat to low and add the avocado.

Heat 1 minute.

Remove the chipotle.

Add salt.

Divide the soup among 4 soup bowls.

Place 1 cilantro sprig on top of each serving.

Serve with lime wedges.

Cut the chicken breasts into 2-inch pieces and put them in a medium saucepan.

Add 2 cups of the chicken broth.

Bring to a boil over medium heat.

Reduce heat to low, cover, and simmer until the meat is no longer pink, about 5 minutes.

Reserve the chicken in the broth off heat.

In a large saucepan, heat the oil over medium heat and cook the onion, garlic, and oregano, stirring, until the onion is softened, 3 to 4 minutes.

Add the potato, crushed red pepper, and 2 remaining cups of the chicken broth.

Bring to a boil, reduce heat to medium-low, cover and cook until the potato is very tender, 12 to 15 minutes.

Transfer the soup to a blender and purée until smooth.

Return the puréed soup to the pan.

Shred the reserved chicken and set aside.

Add the broth from cooking the chicken to the puréed soup along with the zucchini, carrot, bell pepper, and salt.

Cook over medium heat, stirring frequently, until the vegetables are tender, 5 to 6 minutes.

Add the shredded chicken.

Heat through completely.

Serve hot, sprinkled with cilantro.

Heat the oil in a large heavy pot.

Add the onion and cook, stirring, until the edges start to brown, 3 to 4 minutes.

Add the garlic, chili powder, cumin, oregano, and tomatoes.

Cook, stirring frequently, until the tomato juices have evaporated and the mixture is almost dry, 3 to 4 minutes.

Add the broth and salt.

Bring to a boil.

Add the chicken.

Cover the pan, reduce the heat to low, and simmer until the chicken is cooked through, about 10 minutes.

Using tongs, remove the chicken breasts, cool, then shred the meat.

Add the corn and green onions.

Cook 3 minutes.

Return the chicken to the pan and cook 3 more minutes.

Fry the tortilla strips until crisp and light brown.

Drain on paper towels.

Add 1 tablespoon of the frying oil to a large saucepan and cook the onion and garlic until they begin to brown, 3 to 4 minutes.

Add the oregano, marjoram, broth, tomato paste, and ground chile.

Bring to a boil over medium-high heat.

Add the beans and carrots.

Cook, over medium heat, until the vegetables are tender, about 12 minutes.

Add the turkey and salt.

Cook until the soup is completely heated through, 4 to 5 minutes.

Divide the tortilla strips among 4 soup bowls.

Ladle the hot soup into the bowls.

Garnish with cilantro.

Serve with lime wedges.

Fry the tortilla strips in batches until crisp and golden brown, about 30 seconds for each batch.

Drain on paper towels.

Put the chicken breasts, chicken broth, garlic, and parsley in a medium saucepan.

Bring to a boil; then reduce the heat and simmer until the chicken is white throughout, about 15 minutes.

Cool the chicken in the broth 20 minutes; pull the meat off the bone and shred coarsely.

Reserve on a plate.

Discard the bones.

Strain the chicken broth through a strainer into a medium bowl and reserve.

In a large soup pot, heat 1 tablespoon of the oil from frying the tortillas and cook the onion until softened, about 3 minutes.

Add the tomatoes, jalapeño, and oregano.

Cook, stirring, until the juices reduce and the mixture is nearly dry, about 5 minutes.

Add the reserved chicken broth, shredded chicken, salt, lime juice, and cilantro.

Bring to a boil; then reduce the heat and simmer 5 minutes.

To serve, divide the tortilla strips among 4 soup bowls.

Ladle the soup over the tortillas.

Divide the avocado slices among the bowls.

In a blender, purée the tomatoes, red pepper, onion, serrano, garlic, and ¼ cup water until smooth.

Transfer to a saucepan.

Bring to a boil, reduce the heat to low, and simmer, covered, 20 minutes to cook the ingredients and blend the flavors.

Season with salt.

Cool the mixture 10 minutes and return to the blender.

Blend until very smooth.

Pour the broth through a fine-mesh strainer back into the saucepan, pressing to extract the pulp and juices.

Discard the bits of skin and seeds in the strainer.

Bring the broth to a boil, reduce the heat to low, and simmer 5 minutes.

Adjust seasoning.

Divide the broth among 4 small shallow serving bowls.

Place 2 strips of cheese side by side in each bowl.

Place 1 epazote leaf on each piece of cheese.