Cook the chicken breast with the celery, 3 cloves of garlic, and 1 1/2 tablespoons salt (about 20 grams).

Remove the seeds from the guajillo chiles. Cut the tomatoes and onion into quarters. Sauté the chiles, tomatoes, onion, and remaining garlic together. Once softened, add a little of the chicken cooking broth and cook until everything is tender.

Shred the chicken breast and reserve the broth to use as the base for the Aztec soup.

Cut the tortillas into strips and fry until crispy (use 8 3/4 oz or 250 grams).

For the soup base: Blend the cooked tomatoes, chiles, onion, and garlic together. Strain well and add the reserved chicken broth. Bring to a boil. You should have about 2 1/2 quarts (2.5 liters). Adjust seasoning as needed.

To serve: In a deep bowl, add some fried tortilla strips, about 1 lb (450 grams) shredded chicken (enough for 4 servings), and pour the hot soup base over them. Top with panela cheese, avocado slices, and toasted chile slices.

Enjoy!