Name: Tortilla Soup
Yield: 6 Servings
Ingredients: 6 dried guajillo chiles, stemmed; 2 dried pasilla chiles, stemmed; 12 5- to 6-inch-diameter white corn tortillas; 2/3 cup plus 2 tablespoons corn oil; 2 cups coarsely chopped plum tomatoes; 1 1/2 cups water; 1/4 small white onion; 2 large garlic cloves; 1 large sprig fresh epazote or 2 large fresh cilantro sprigs; Pinch of baking soda; 4 cups low-salt chicken broth; 1/2 cup crumbled queso fresco; 1 small avocado, peeled, pitted, diced; 1/4 cup crema mexicana or sour cream

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