* For this recipe, I used a poached bone-in chicken breast. Here's how I made it: Add chicken to a medium pot with water, 1/2 onion, 2 garlic cloves and plenty of salt. Bring to a boil, reduce heat to medium-low and simmer until the chicken is cooked through. Transfer the chicken to a cutting board, let cool and shred.
** To freshly fry tortilla chips, warm 1/4-inch vegetable oil in a large skillet over medium-high heat. Cut 10 white corn tortillas (about 13 ounces) in 8 even wedges, then working in batches, fry them in an even layer until lightly golden (2 to 3 minutes). Try not to overcrowd the pan. Transfer chips to a paper towel-lined plate.