Sopa azteca (Mexican tortilla soup)

Season two pounds of chicken breast on both sides with a little salt and black pepper; set aside.

Cut 20 corn tortillas a stack at a time: trim the ends, halve, halve again, and cut into strips.

Heat a little oil in a small pan over medium-high until hot; fry the strips a couple of minutes until golden and drain on paper towel; repeat.

Heat a little oil in a pot over medium heat and sear the chicken about two to three minutes per side, in batches; return it all to the pot.

Carefully add four quarts of boiling water, half an onion, a small head of garlic, 5 bay leaves, a little salt or chicken bouillon and a little handful of cilantro.

Cover and cook 20 minutes over medium heat.

Remove the chicken, onion, garlic, cilantro and bay leaves.

Add five roma tomatoes, six cleaned guajillo chiles and one ancho chile to the broth and cook about five to ten minutes, until the chiles open.

Shred the chicken.

Blend the tomatoes and chiles with three cups of the broth, the half onion, three garlic cloves, one teaspoon ground cumin and a handful of the fried tortilla strips until smooth.

Strain the broth, add the sauce, straining it if needed, and bring to a simmer.

Skim off the lighter-coloured grease from the top; taste and adjust salt.

Add the chicken and cook together another five to ten minutes.

Serve topped with black beans, tortilla strips, cubed queso panela, fried guajillo, cilantro and serrano; avocado or lime if available.