Sopa de Tortilla (Tortilla Soup)

Name: Sopa de Tortilla (Tortilla Soup)
Total time: 45 min
Ingredients: 1-2 dried pasilla chiles (depending on desired heat level); 1 (14.5-ounce) can diced fire-roasted tomatoes; 2 tablespoons extra-virgin olive oil; 1 small white onion, diced; 1 cup roughly chopped fresh cilantro, divided; 3 medium garlic cloves, peeled and minced; 6 cups chicken broth; 1 (14.5-ounce) can black beans, drained; 2 whole skinless chicken breasts; ¾ tablespoon ground cumin; 2 whole fresh epazote leaves, or 1 teaspoon dried oregano; ½ teaspoon kosher salt; Large corn tortillas, sliced into ½” strips and fried, or 10-ounce bag of tortilla chips, for topping; 1–2 medium avocados, peeled, pitted, and diced, for topping; 2 limes, quartered, for topping

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Ingredients

1-2 dried pasilla chiles (depending on desired heat level)
1 (14.5-ounce) can diced fire-roasted tomatoes
2 tablespoons extra-virgin olive oil
1 small white onion, diced
1 cup roughly chopped fresh cilantro, divided
3 medium garlic cloves, peeled and minced
6 cups chicken broth
1 (14.5-ounce) can black beans, drained
2 whole skinless chicken breasts
¾ tablespoon ground cumin
2 whole fresh epazote leaves, or 1 teaspoon dried oregano
½ teaspoon kosher salt
Large corn tortillas, sliced into ½” strips and fried, or 10-ounce bag of tortilla chips, for topping
1–2 medium avocados, peeled, pitted, and diced, for topping
2 limes, quartered, for topping