Classic Tortilla Soup with all the Trimmings - 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 ¼-inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large epazote sprig (if you don’t have epazote a handful of cilantro will give a nice herby flavor)
• 4 (about 1 ¼ pounds total) boneless, skinless chicken breast halves, cut into ½ inch cubes
• Salt
• 1 large ripe avocado, peeled, seeded and cut into ¼-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 quart (about 6 ounces) roughly broken tortilla chips
• 1 large lime, cut into 6 wedges