Tortilla Soup

Spicy Tortilla Soup This month we bring you a spicy Tortilla Soup recipe from the Agua menu. Serves 8.Garnish

• 5 White tortillas cut with a Julienne knife
• 5 Blue tortillas cut with a Julienne knife
• 2 Heirloom tomatoes, diced
• 1 Ripe avocado, diced
• 20g Panela cheese
• 3 grilled chickens breast, shredded
• 1 bunch of cilantro chiffonade

Soup

• 2kg Skinless chicken bones
• 6 Tomatoes
• 2 tbsp Fresh chopped garlic
• 5 Guajillo chillies
• 2 Chillies “De Arbol”
• 1 Ancho chillie
• 10 pieces of broken fried tortillas
• 1 White onion
• 1 Bunch of Epazote
• 2 tbsp Olive oil
• Salt and Pepper

MethodPour the olive oil into a hot pan, cook the skinless chicken bones for ten minutes on low-heat.Add the garlic and onions and leave to cook on low-heat for a further five minutes. Add the three different types of chillie until all the ingredients are sautéed. Pour the chicken consommé in a pan and boil everything on low-heat for two hours. Add salt and pepper to taste.