Chicken Tortilla Soup, Hotpot Style

Directions

1. Roasted Chicken
2. Preheat your oven to 400. Coat all sides of the chicken with the spices. Roast until the internal temperature is 160.
3. Let the chicken rest and cool, then shred all the meat. Save the bones for stock, if that's how you roll. The crispy skin makes a great chef's treat. :)

1. Soup And Garnishes
2. Bring the stock to a boil, then add the onion, garlic, and jalapeño and reduce to a simmer for 30 minutes.
3. Meanwhile, prep your garnishes: dice the tomato and avocado, slice lime wedges, crumble the cheese, chop the cilantro. Put each garnish into its own bowl on the table. This is where the interactive-ness comes into play, if you are thoughtful with your bowl-arranging it can look really impressive, too.
4. Taste the stock, season with salt and pepper until it tastes good enough to eat on its own. Remove the onion, garlic and jalapeño. Transfer the stock into a pouring vessel of some sort.
5. Place a handful of shredded chicken in each bowl. Pour stock over the chicken once everyone is seated, appreciate the, "oohs" and, "aahs," and let everyone garnish their soup accordingly.