Add the tomatoes, the chili and the onion to a pot with water. Wait until it starts boiling and then turn off.

When it has cooled down, add it to the blender alongside the garlic and the salt and blend.

Next, pour the oil into a frying pan and put it on the stove. Once it’s hot, pour the sauce you just blended.

When the sauce starts boiling, reduce the intensity of the heat and wait approximately 3 to 5 minutes until it gets a better thickness.

Remove from the stove and serve in a soup dish. Set aside.

Now, put a wider frying pan on the stove and add oil. Add the tortillas that must be cut in triangular shapes and fry them until they’re golden brown and crunchy.

Once they’re fried, put them on an absorbent paper to eliminate the excess grease.

Once you’ve done this, add them to the sauce you previously prepared and add the shredded chicken, the fresh cheese, the cream, the slices of onion and some coriander leaves on top of it.