1tbspepazote substitute with cilantro if you can’t find epazote
3cupsvegetable broth
1chile pasilla deseeded and sliced into strips
1tspvegetable oil
1bag thick corn chips
1avocado diced
2cupsqueso fresco diced
Instructions
Pour Morelos Cooking sauce and vegetable broth in a pot and bring to a boil. Reduce heat to medium; add epazote or cilantro. Simmer for about 10 minutes and season to taste.
Meanwhile, heat oil in a small frying pan. Fry the Pasilla chile strips on low heat for 10 seconds. Make sure they don't burn! Remove and drain on paper towels.
To serve, pour soup on individual bowls and garnish with tortilla chips, avocado, queso fresco, and pasilla chile. Provecho!