Tortilla soup

• 4 u Tomato (ripe)
  Swaps (1)
• 0.5 u Onion
• 2 cloves Garlic
• Salt (to taste)
• Vegetable Oil (for frying)
• 1 u Lime (in wedges)
  Swaps (1)
• 1 u Avocado (diced)
• 100 g Queso Fresco (diced)
• 1 l Chicken Stock
  Swaps (1)
• 0.5 teaspoons Oregano (dried)
• 4 tablespoons Sour Cream (or Mexican crema)
  Swaps (1)
• 8 u corn tortillas (ideally a day old)
• 2 u Dried Chillies (pasilla, seeded)

Instructions

1. 1

   Cut the tortillas into thin strips and fry them in hot oil in batches until golden and crisp. Drain and salt them.

   8 min

2. 2

   In the same oil, fry the chillies for a few seconds, just until they puff and change colour; burnt chillies turn bitter. Set aside.

   1 min

3. 3

   Char the tomatoes, onion and garlic in a dry frying pan until blistered in spots. Blend them with one of the chillies and a little stock.

   10 min

4. 4

   Heat a tablespoon of oil in a pot, pour in the strained sauce and fry it for a few minutes until it darkens. Add the stock and oregano, season with salt and simmer gently.

   15 min

5. 5

   Divide the tortilla strips between bowls, ladle the boiling broth over them and finish with the avocado, cheese, cream and the other chilli, crumbled. Serve with lime.