Sopa Azteca (Mexican tortilla soup)

 

My father was always fascinated by Incan and Aztec cultures.  I wish I would have been able to make this for him.

Ingredients

1 teaspoon canola oil

2 cloves garlic, minced

1/4 onions, chopped

2 stalks celery

6 fresh tomatoes, in cubes

2 pasilla chilies, hydrated

1 teaspoon chicken broth

3 epazote leaves, washed and disinfected (Substitute Cilantro)

1/2 tsp coriander - divided

1 bay leaf

chicken consommé powder (Substitute Chicken Bouillon)

salt and pepper

3 tablespoons olive oil

4 corn tortillas

1/2 cups panela cheese, cut into small cubes (Substitute mozzarella)

1/2 cups avocado, cubed

1/4 cups pasilla chili, julienned, fried

1/2 cups cream

1 chicken breast, with bone

Directions

Cook the whole bone-in chicken breast in a liter and a half of water. Season with chicken consommé powder, a little salt, the epazote, the celery, the coriander and the bay leaf. Remove chicken and shred.

Cut the tortillas into thin strips. Heat a frying pan with the olive oil over medium heat and fry the tortillas, taking care not to burn them, remove them and place them on absorbent paper to remove excess fat.

Heat another pan over medium heat, add a little oil and fry the garlic and onion (cook until they look transparent).

Add the chopped tomato along with the pasilla chili. Mix and let it release the first boil. Strain the mixture and reserve.

Heat a saucepan over medium heat and add the chicken broth, add the tomato mixture and cook until thickened.

In a deep plate, serve the tortilla julienne strips, the shredded chicken, and the soup. Decorate with cream and cheese cubes, the avocado, the pasilla chili strips and the coriander leaves.

If you are not a fan of spicy foods, you can prepare it with tomato pure.