In a pot, heat 2 tablespoons of oil and fry the pasilla chiles cut into thin strips. Set aside.

Blend the tomatoes, onion, garlic, 8 fried tortilla strips, chicken broth, and 4 cups water (about 1 liter) until smooth.

Pour the blended mixture into the pot with the hot oil and cook to fry the sauce.

Add the epazote leaves and check if you need to add more water or broth.

Let it boil for 15 minutes.

To serve, place a portion of fried tortilla strips in a bowl, pour the soup over them, and garnish with sour cream, avocado, panela cheese, and some of the fried pasilla chiles.