Method:

1. Roast Onion, garlic & tomatoes in a burner or oven. Peel tomatoes.  Puree tomatoes in a blender with garlic and onion. Add some chicken stock if necessary.

2. In a skillet, add some veggie oil and sweat tomato mixture, boil for 2 minutes, lower heat and cook for 5 minutes or until mixture thickens and changes color to yellow.

3. Add remaining chicken stock and dry epazote, boil again, cover and cook in medium heat for another 15 minutes.

4. In a deep frying pan, add veggie oil, cut tortillas in stripes and add them slowly into the oil. Fry them until golden brown. Place in paper towel to drain excess oil.

5. Remove seeds from Chile Pasilla and cut them into rings. In a skillet, fry the chiles in some veggie oil for 1 minute. Set aside.

6. Before serving, heat the soup and place tortilla stripes into each individual bowl.  In small bowls, place Chile Pasilla rings, Feta Cheese, Avocado, Cream and lime halves so that each person can add these garnishes to their soup.

Serves: 6