Tortilla Soup with Chicken Quesadillas and Spicy Pickles » Gordon Ramsay.com

Ingredients

• 2 pounds chicken bones, raw (backs, necks, feet, etc)
• 1 yellow onion, quartered, root in tact
• 2 large carrots, washed and cut into 2” chunks
• 4 cloves garlic
• 2 teaspoons dried mexican oregano
• ½ teaspoon cumin seeds
• 2 chicken breasts, boneless skinless
• 1 tablespoon neutral oil, such as canola
• 1 pound jalapeños, rinsed and dried, sliced into long strips, stem and seeds removed (if desired)
• 1 pound carrots, peeled and sliced diagonally about ¼-inch thin
• ½ white onion, sliced about ¼-inch thin
• 6 cloves of garlic, peeled
• 1 teaspoon kosher salt
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon dried oregano, preferably Mexican
• 2 cups distilled white vinegar
• 2 cups water
• 5 roma tomatoes
• 5 garlic cloves, peels still on
• 1 small white onion (or half large), peeled and quartered with the root attached on each quarter
• 2 dried guajillo chiles, stemmed and seeds removed, torn into large pieces
• 3, 6-inch corn tortillas, torn into pieces
• 6-8 cups homemade chicken stock, divided
• 6 corn tortillas, cut into ½-inch wide strips
• Vegetable oil, for frying
• Kosher salt
• Shredded chicken breasts (reserved from stock)
• Good quality corn tortillas
• ½ cup shredded Oaxaca cheese
• ½ cup cheddar cheese or low-moisture mozzarella, shredded
• Spicy Pickled Veg, chopped (optional)
• Crumbled queso fresco
• Cilantro leaves
• Hot sauce of choice
• Lime wedges