Sopa de Tortilla

Directions

1. In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp.
2. Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chiles; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain.
3. In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice.
4. Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chiles. Garnish with avocado and lime if desired.