In a small pot, add a splash of oil and sauté the garlic and onion.

Once the onion and garlic are translucent, add the halved Roma tomatoes and sauté for 10 minutes.

Add the chicken broth or water and bring to a boil. Once boiling, add the pasilla chili pepper, tortilla chips, and epazote. Let it boil for 20 minutes.

Let it cool slightly and blend thoroughly without the epazote. Pour into a hot pot and let it boil for 15 minutes. Return the epazote to the broth and adjust the seasoning.

In a bowl, place the tortilla strips, cheese cubes, avocado cubes, and pasilla chili rings. Add the tomato broth and garnish with a drizzle of sour cream.

Serve hot and enjoy!