Sopa de tortilla

Pasos

1. Cut the tortillas into thin strips, then fry them in hot oil until golden, rigid, and rustling under the spoon. Drain on paper towels and keep dry.
2. Open the ancho chilies, remove the seeds and ribs, then dry-toast them in a saucepan until pliable and very fragrant. Cover with hot water and let soften while you prepare the base.
3. Grill the tomatoes, onion, and garlic in a dry skillet or under the broiler until the tomato skins blacken in places and the onion smells like cooked sugar.
4. Blend the grilled tomatoes with the onion, garlic, drained chilies, and a little broth until you get a smooth, dark red, and thick sauce.
5. Heat a thin layer of oil in a saucepan, pour in the blended sauce, and fry, stirring, until it darkens, thickens, and begins to stick slightly to the bottom.
6. Add the chicken broth, oregano, salt, and pepper, then let simmer gently until the broth smells of roasted tomato and smoky chili, with a slightly coating texture.
7. Taste and adjust the seasoning; the soup should be lively, just salty enough, and more fragrant than spicy. Keep it hot without a hard boil.
8. Divide some of the tortilla strips among bowls, pour the piping hot soup over them, then garnish with avocado, crumbled feta, heavy cream, cilantro, and a squeeze of lime. Serve immediately with the remaining crispy tortillas on the side.