Chicken Tortilla Soup Sopa Azteca

Ingredients

• 1 large pasilla chile
• 1 (15-oz.) can diced tomatoes
• 2 tbsp. canola oil
• 3 cloves garlic, peeled
• 1 medium white onion, roughly chopped
• 8 cups chicken stock
• 1 epazote or cilantro sprig (optional)
• 1 1⁄2 lb. boneless, skinless chicken breast, cut into 1/2-inch pieces
• Kosher salt and freshly ground black pepper
• 6 oz. shredded Monterey Jack cheese
• 1-2 avocados, diced
• Crema or sour cream, for serving
• Lime wedges, for serving
• Tortilla chips (about 4 cups), crushed, for serving

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