Tortilla and Mexican Chorizo Soup Recipe - (4.5/5)

Ingredients

• 4 roma tomatoes, halved
• 1/2 of a white onion, cut into chunks
• 2 cloves garlic, unpeeled
• 1/2 cup canola oil
• 4 ounces Mexican chorizo, casings removed if present
• 6 cups chicken broth
• 3 sprigs fresh epazote (if you cannot find you can use cilantro will not be as bitter tasting)
• Salt
• 2 fresh pasilla or poblano chile peppers
• 6 6-inch corn tortillas, cut into strips
• 1 avocado, halved, seeded, peeled, and cubed
• 1/2 cup queso fresco, crumbled (2 ounces)