Preparation and cooking time: Under an hour

In Mexico, tortilla soup is often cooked in a cast-iron pot. It is served with a small bowl of roasted chili seeds and additional strips of tortilla so that guests can garnish it to taste.

Try this soup with avocado edges on top.

1. Cut the tortillas into strips; fry gently in a little oil; drain and place on paper towels;
2. dry roast the tomato so that is easy to peel; purée in a blender with the onion and garlic;
3. remove the ribs from the pasilla chilies, saving the ribs and the seeds; fry the ribs and seeds in a little oil; season with salt, sprinkle with lime juice and serve on the side;
4. soak the chilies (without the ribs and seeds) in water for one hour; then boil for 10 minutes; drain the chilies and fry with the tomato purée in 2 tbsp. oil;
5. add the chicken broth, tortilla strips and juice of two limes;
6. shred the chicken breast or cut into thin strips; add to the soup at the last minute, heat through and serve the soup hot.