Name: Traditional Aztec Soup
Prep time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 teaspoon canola oil; 2 cloves garlic, chopped; 1/4 onions, chopped; 6 fresh tomato, in cubes; 2 pasilla chiles, rehydrated; 1 teaspoon chicken bullion; 3 leaves epazote, washed and disinfected; table salt; pepper; 3 tablespoons olive oil; 4 corn tortillas; 1/2 cups panela cheese, chopped into small cubes; 1/2 cups avocado, in cubes; 1/4 cups pasilla chile, in strips, fried; 1/2 cups sour cream; 1 chicken breast, with bone

Preparation

20 mins

Medium

Cook the whole chicken breast with bone in one and a half liters of water. Season with chicken bouillon powder, a little salt, epazote, celery, cilantro, and bay leaf. Remove the chicken and shred it; strain the broth. Cut the tortillas into thin strips, set aside. Heat a skillet over medium heat and fry the tortillas, being careful not to burn them, remove them and place them on absorbent paper to remove excess fat. You can season them with salt and pepper if desired, set aside.