In a pan, cook the tomatoes with the halved onions, guajillo chiles, and garlic cloves (add salt). Blend everything.

Bring the chicken stock with 1 halved onion to a boil.

In a pot, combine the blended mixture and add the chicken stock. Add the epazote, salt, pepper, and chicken bouillon to taste, and let it boil.

Cut the tortillas into strips and fry them, cut the cheese into cubes, slice the avocado, and break the pork rinds into pieces.

Serve the soup with tortilla strips, add the cheese, sour cream, avocado, and pork rinds.