Tortilla Soup

Method

An intense brick-red broth, thickened with tomato and chili, topped with crunchy fried tortilla strips. Lime acidity cuts through the creamy avocado and fresh cheese.

1. 1

   In a large pot, submerge the chicken carcass in mineral water with a pinch of salt. Bring to a boil, then lower the heat to simmer. Skim regularly to keep the broth clear.

2. 2

   Toast the ancho chili in a dry pan, then rehydrate it in a little hot water. Blend the round tomatoes, yellow onion, garlic, chili, and rehydrated ancho chili until smooth. In a skillet with a drizzle of oil, pour this puree and let it reduce until it thickens and takes on a dark, concentrated color.

3. 3

   Cut the soft tortillas into thin strips. Fry them in hot sunflower oil until golden brown and they sound hollow under the spatula. Drain on paper towels.

4. 4

   Strain the chicken broth and add it to the reduced tomato base. Simmer for 10 minutes for the flavors to meld. The broth should lightly coat the back of a spoon.

5. 5

   Pour the hot broth into bowls. At the last moment, add the crispy tortilla strips, diced avocado, a touch of cream, crumbled fresh cheese, and fresh cilantro. Serve with a lime wedge.