Sopa Azteca

Ingredients

For the soup

• 1.2 kg tomatoes
• 2 medium carrots (200 g)
• 2 medium onions (300 g)
• 2 peppers (300 g)
• 1 medium celeriac (500 g)
• 1 whole chicken (1300 g)
• 2500 ml water
• 2 teaspoons salt
• 60 ml oil
• 1 lemon
• 1/2 teaspoon ground black pepper

To serve

• 200 g mozzarella
• 1 pack corn tortillas (250 g)
• 500 ml oil
• 2 avocados
• 2 limes
• 1 medium red onion (150 g)
• 15 g fresh cilantro

Preparation

1. Peel the onions, carrots and celeriac. Finely chop the 2 yellow onions, peppers, carrots and celeriac; dice the tomatoes. Finely chop the red onion and cilantro separately. 2. Put the whole chicken in a pot with 2500 ml water and 1 teaspoon salt. Cook over medium heat for 75 minutes, until the meat comes easily away from the bone. Take out the chicken and leave it to cool for 20 minutes; keep the broth. 3. Heat 60 ml oil in a large pan and cook the yellow onions, peppers, carrots and celeriac for 10 minutes, until softened. Add the tomatoes and cook for another 10 minutes; after the first 8 minutes, add 1 teaspoon salt and cook for 2 more minutes. 4. Leave the vegetables to cool for 20 minutes. Blend them, then pass the mixture through a sieve. Remove the bones and skin from the chicken and shred the meat. 5. Pour the puréed vegetables into the pot with the chicken broth. Add the juice of the lemon, 1/2 teaspoon salt, the pepper and the meat. Cook over medium heat for 12 minutes, until the soup is hot and the flavors have melded. 6. Cut the tortillas into thin strips or chips. Heat 500 ml oil in a saucepan and deep-fry them for 8 minutes in batches, until golden and crisp. Transfer them to paper towels. 7. Slice the avocados and drizzle them with the juice of one lime. Slice the other lime. Put the grated mozzarella in bowls, pour the hot soup over it, and serve the tortillas, red onion, avocado, lime slices and cilantro alongside.