5 cloves garlic, thinly sliced
1 onion, diced
10 plum tomatoes, diced
5 ounces dried Guajillo chilies, seeded
2 quarts chicken stock
3 sprigs thyme
1 bay leaf
2 quarts water
1 bunch epazote, finely chopped
1 bunch cilantro, finely chopped
1 cup fried tortilla strips
salt
2 cups fried tortilla strips
1 avocado, thinly sliced
1 cup sour cream
2 cups cubed queso fresco
½ thinly sliced strips , lightly fried
METHOD:
For the Soup:
Heat olive oil in a large pot over medium-high heat and sweat onions and garlic until soft. Add tomatoes and chilies, and cook for 5 minutes. Add chicken stock and bring to a boil. Cook for 5 minutes. When chilies are soft, add mixture to a blender and purée until smooth. Return purée to pot and add epazote, cilantro, fried tortilla strips, water, bay leaf, and thyme. Bring soup to a simmer and season to taste.
To Assemble and Serve:
Ladle soup into warm bowls, and top with tortilla strips, avocado, sour cream, queso fresco, and chile pasilla.
