| Difficulty: | Easy |
| Preparation Time: | 30-60 Minutes |
| Number of Servings: | 8 |
1 quart chicken broth
2 large cloves garlic, peeled
1 small white onion, peeled and chopped
2 guajillo chiles, seeded and deveined, soaked in hot water until soft
4 epazote leaves
Add Ins
1 tablespoon corn oil, plus enough to fry the tortillas
4 corn tortillas
crumbled queso fresco or mild feta cheese
sliced avocado
Mexican crema or crême fraiche
shredded cooked chicken
monterey jack cheese
Place the garlic, onion, chiles and epazote in the blender with just enough broth to allow the blades to turn, and puree. Add chicken broth and mixture to Crock Pot.
Cut the tortillas into Fettuccine-size strips, fry in hot oil until crispy, and drain well.
Serve the soup with the tortilla strips covered with chicken and cheese in the broth. Avocado, to be added by each diner.