Sopa Azteca - Rick Bayless

Ingredients

• 1 large dried pasilla (negro) chile, stemmed and seeded
• 1 15-ounce can diced tomatoes in juice (preferably fire-roasted)
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large epazote sprig, if you have one
• 2 cup shredded, cooked rotisserie chicken
• 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
• 1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
• A generous 4 cups (about 6 ounces) roughly broken tortilla chips
• 1/2 cup Mexican crema, sour cream or creme fraîche for garnish
• 1 large lime, cut into 6 wedges, for serving