Aztec soup with tortilla chips

Dried up ancho peppers soak in warm water for 15 minutes and let it swell. Then remove the seeds and cut them into small pieces. Finely chop the onion.

Tip: For the base, you can also use anjo pepper paste, which you can find in supermarkets in the international food corner.

Heat the oil in a saucepan, add the onion, salt and pepper and sauté for about 5 minutes until translucent. Then add the chopped peppers, squeeze garlic and a pinch of oregano and just fry them briefly. Throw in the pot a can of tomatoespour in broth and bring to a boil. Reduce the heat to medium and simmer gently with the lid partially open for about 30 minutes, until the flavors have developed and the soup has thickened a bit.

Tip: The basic version of the soup is ready. It has an excellent sweet and sour taste and goes perfectly with a piece of sour cream and a sprig of fresh coriander. But it also gained popularity thanks to the rich sky with which v Mexico traditionally served.

For poached chicken boil water in a small pot and add all the seasoning ingredients. Reduce the heat to very low and add the chicken breasts to the pan. Close the lid and cook on a very low heat below the boiling point, depending on the size of the meat, for 20-25 minutes. Turn off the heat and let the chicken cook under the lid for another 15 minutes.

For tortilla chips, cut wheat tortillas into strips and fry them in small batches until crisp in a large amount of hot oil. Let them drain on a napkin and serve separately in a bowl.

Tip: During the week, you can briefly fry tortilla strips under the grill or reach for purchased tortilla chips (choose those with a reduced salt content).

Remove the poached chicken from the broth and shred with two forks. Add fresh cilantro, lime, avocado, sour cream and grated cheese to the soup.