Tortilla soup for Mary

Mary I was supposed to post this somewhere but forgot. Please forgive me!!

1 large dried pasilla chile
115 oz cn diced tomatoed in juice (preferably fire roasted)
2 tbl spoon vegetable oil
1 med white onion sliced 1/4 inch thick
3 garlic cloves,peeled
2 quarts chicken broth
1 large sprig fresh epazote. if you have one
salt
4 boneless skinless chicken breast cut into 1 inch cube
1 lg avacado pitted and diced
11/2 cups chihuahua,quesadilla or asadero cheese shredded
1 large lime cut into wedges for serving
Tortilla chips

Toast chile for a few minutes then chop and put into blender with tomatoes in juice .
heat oil add onion and garlic and cook stirring frequently until golden. Use slotted spoon to scoop onion and garlic pressing against side of pan to leave behind as much oil as possible add to blender and process until smooth.

Return pan to medium high. when it is quite hot add puree andstir constantly until the consistency of tomato paste; add broth and epazote if using. Reduce heat to medium low and simmer for 15 minutes. Taste and season with salt.
Just before serving add chicken and cook for about 5 minutes. Check and make sure cicken is done.
Put into serving bowls and add cheese, sliced avacado and tortilla chips.

I take corn tortillas and cut them into strips and fry them then drain on a paper towel. I do not like store bought chips so I do it this way.

You can add cumin or what ever other spices you like to make it your own. You can some leafy greens if you like or some carrot strips what ever you want to make it your own!!