In a large saucepan, bring the chicken broth to
a simmer. Meanwhile, place the tomatoes, garlic, onion, chiles and
epazote in the blender with just enough broth to allow the blades
to turn, and puree.
In a separate saucepan, heat 1 tablespoon corn oil, add the puree
and cook over medium heat for 15 minutes. Add the simmering broth,
cook another 15 minutes; add salt to taste.
Cut the tortillas into Frito-size strips, fry in hot oil until crispy,
and drain well.
Serve the soup with the tortilla strips in the broth and pass the
cheese, avocado, crema, chile strips and chicharron or chicken separately,
to be added by each diner.
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