Ingredients

• 2 tablespoons grapeseed or other neutral oil
• 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
• 2 large white onions, halved and thinly sliced
• Kosher salt and ground black pepper
• 8 medium garlic cloves, finely grated
• 1 J alapeño chili, stemmed and finely chopped
• 2 teaspoons dried oregano1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 bunch cilantro, stems minced, leaves roughly chopped, reserved separately
• 1 28-ounce can whole tomatoes, crushed by hand
• 2 quarts low-sodium chicken broth
• 3/4 cup grapefruit juice
• 3 tablespoons lime juice, plus more as needed
• Tortilla chips, to serve

Procedure

1. In a large Dutch oven over medium-high, heat the oil until barely smoking.
2. Add half the chicken, skin side down, and cook without disturbing until well browned on the bottom, 8 to 10 minutes, then transfer to a plate.
3. Pour off and discard all but 2 tablespoons fat from the pot.
4. Return the pot to medium-high, add the onions and 1/2 teaspoon salt, then cook, stirring occasionally, until golden brown, about 10 minutes.
5. Add the garlic, Jalapeño, oregano, cumin, allspice, cinnamon and cilantro stems. Cook, stirring, until fragrant, about 1 minute.
6. Stir in the tomatoes with juices, then the broth.
7. Bring to a boil, scraping up any browned bits. Add the raw chicken and the browned chicken, along with any accumulated juices, then bring to a simmer.
8. Cover, reduce to low and cook, adjusting the heat as needed to maintain a simmer, until a skewer inserted into the chicken meets no resistance, about 45 minutes.
9. Remove the pot from the heat. Using tongs, transfer the chicken to a large plate and set aside.
10. When cool enough to handle, use 2 forks or your hands to shred the chicken into bite-size pieces; discard the skin and bones.
11. Add the shredded meat to the pot and bring the soup to a simmer over medium, stirring occasionally.
12. Off heat, stir in the grapefruit and lime juices, then taste and season with salt, pepper and additional lime juice (if desired).
13. Ladle into bowls and top with tortilla chips and cilantro leaves.
14. Off heat, stir in the grapefruit and lime juices, then taste and season with salt, pepper and additional lime juice (if desired).