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.

Heat the oil in a large pot.

Add the onions and carrot.

Cook, stirring, 3 minutes.

Add the fish bones and all the remaining ingredients.

Bring to a simmer over medium-low heat, skimming the foam that comes to the surface.

Partially cover and simmer 30 minutes.

Strain the stock through a strainer into a bowl, pressing to recover the juices.

Discard all the debris from the strainer.

Cool the stock.

In a small bowl whisk together the orange juice, zest, vinegar, chipotle, and salt.

Whisk in the oil until thoroughly mixed.

Use fresh or store in the refrigerator up to 2 days.

Put all of the ingredients, except the oil, in a blender.

Blend until smooth.

With the motor running, pour the oil through the lid opening and blend until emulsified.

Adjust salt.

Transfer to a jar.

Cover and refrigerate up to 2 days.

Put all of the ingredients in a blender and blend until smooth.

Transfer to a bowl.

Adjust seasoning.

Use within one day.