3 tablespoons vegetable oil
1/3 cup chopped onion
1 1/3 cup peeled, seeded, chopped tomatoes
4 tablespoons sour cream
1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh epazote
2 chili peppers
4 soft corn tortillas
1/2 medium ripened avocado, cubed
1 teaspoon garlic
1 quart chicken broth
Heat 2 tablespoons oil in a large sauce pot. Saute onion, tomatoes and garlic until onion is transparent. Add chicken broth and epazote. Cover and simmer for 20 minutes.
Remove seeds and stems from chili peppers and cut each in two pieces lengthwise. Cut tortillas in 1/3 inch strips. Heat remaining tablespoon oil in a skillet and fry peppers for five seconds. Remove to a paper towel and fry tortilla strips until golden brown. Drain on paper towel.
Divide chili peppers, tortilla strips and avocado cubes between 4 heavy ceramic or clay soup bowls. Pour the hot chicken broth into bowls. Garnish each with a spoonful of sour cream and Monterey Jack cheese
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