Pour the chicken broth into the crockpot and switch it on to low. You will never need to go to high for this recipe.

Add 1 tablespoon each of coriander and cumin.

Grind in some black pepper until it looks right; a pepper is a by-eye thing.

Add the chicken and cook until the meat is soft); remove the chicken and run a fine strainer through the broth to pick up and discard cartilage or bits of skin. Refrigerate the chicken meat.

Add the diced tomatoes and enchilada sauce, onion, garlic and cilantro. Cook for 2 hours at minimum.

Add back the chicken meat, cut from the bone and shredded with a fork. Cook for a few hours, however long you need between tasks. At this point, you can let it cook overnight.

Taste the soup. Add coriander and cumin to taste. Add the diced Anaheim peppers and cook until the peppers are softened for at least 4 hours.

Add queso quesadilla, a small shaving or pinch of shreds at a time, diced as finely as possible. You must watch this part and stir constantly – the cheese needs to become completely melted into the soup stock for its salt and the overall thickness and richness it will add to the soup. Continue to cook after cheese is completely integrated, about 1 to 2 hours.

Add tortilla chips and let the soup cook further until the chips disintegrate slightly. The chips will provide additional salt and thicken it to an almost stew-like consistency, which is the point of any Autumn or Winter soup.

Taste the soup. You shouldn’t need a bit of salt, but if you do, now’s the time to add it. Grind in more pepper as needed.

Serve with shredded extra-sharp cheddar cheese (for a taste contrast) and some nice, thick sour cream.