Tortilla soup

Ingredients:

1 onion, halved
6 cloves of garlic
6 large ripe tomatoes
10 cups of chicken stock
2 tbsp oil
4 springs of epazote
10 ORGANIC CORN TORTILLAS, cut into strips
6 pasilla chiles, seeds removed and cut into ½ (1 cm) rings
4 avocados. Peeled, pitted and sliced or chopped
8 oz fresh cheese or feta cheese, crumbled
5 limes, halved
Sour cream (optional)

Preparation:

• Roast onion, garlic and tomatoes on griddle or in hot oven until outer layers are charred; peel outer layer of onion, garlic, and peel and seed tomatoes.
• Purée in blender, adding a little chick stock if necessary.
• Heat oil in stockpot and sauté purée over high heat. Boil for 2 minutes; reduce heat and cook, stirring constantly, for 5-10 minutes until purée thickens and changes color. Add remaining chicken stock and epazote. Return to boil; season to taste and cook, covered, over medium heat for 15 minutes.
• Meanwhile, fry tortilla strips in oil for about 3 minutes or until golden, stirring occasionally. Remove with slotted spoon and drain on paper towels.
• Divide tortilla strips among individual bowls. Add broth, and garnish each serving with a few chile rings and some avocado. Sprinkle with cheese. Pass cream, lime halves, remaining chile rings and avocado slices separately.