Cut the tortillas into pieces, wrap them in napkins, and let them dry. Then fry in oil until golden, remove and drain on paper towels.

In a food processor, blend the tomatoes, onion, and garlic. Fry the mixture in oil, add the sprig of epazote, and season to taste. Add the broth and adjust the seasoning.

When it reaches a boil, add the tortillas and lower the heat. Pour into a soup tureen, and when serving in bowls, sprinkle with grated cheese and add a roasted chili.