8 tortillas cut into strips 6 cups of chicken broth 2 tomatoes 2 cloves of garlic 1/4 onion 1 epazote sprig 1/2 cup of grated cheese 1 avocado sausage sour cream pasilla chili oil Salt
Fry the tortilla until golden. Separate, and in the same grease, fry the chile. Drain off excess grease. Liquify the tomatoes with the the garlic and onion. In a pot, fry until the flavor peaks. Add the broth, fried tortillas, and the epazote (A fresh Mexican food herb). Boil for a few minutes and serve hot. Serve with pasilla chili, avocado, sour cream, cheese and sausage. Sopa de tortilla.
Video Traditional Mexican Tortilla Soup by JaujaCocinaMexicana