4 chihuahua tomato soup tortillas Recipes

onion, minced, garlic, minced, olive oil, petite diced tomatoes, vegetable broth, dried pasilla pepper, seeded and chopped, masa harina (optional), lime , juice of, corn tortillas, cut in half ,then cut in strips, vegetable oil, salt, chili powder, lime , juice of, chihuahua cheese, crumbled (or other queso fresco)

whole dried pasilla (negro) chile stemmed and seeded, diced tomatoes in juice (preferably fire-roasted), vegetable or olive oil, whole medium white onion sliced 1/4 inch thick, garlic peeled, chicken broth, whole large epazote sprig (if you have 1), boneless, skinless chicken breast halves cut into 1/2 inch cubes, whole large ripe avacoto pitted , flesh scooped from the skin and cut into 1/4 inch cubes, mexican melting cheese (like chihuahua, quesadilla or asadero) shredded, roughly broken tortilla chips , generous portion, mexican crema , sour cream or creme fraiche, whole large lime cut into 6 wedges

dried pasilla peppers (or negro or ancho or new mexico chiles), diced tomatoes , preferably fire-roasted, canola oil plus 2 tsp , divided (or extra-virgin olive oil), white onion, sliced 1/4 inch thick, garlic cloves, peeled, vegetable broth (or faux chicken broth), water, epazote (optional), extra firm tofu, chopped swiss chard (or spinach or kale leaves), salt, ripe large avocado, cut into 1/4-inch cubes, coarsley broken tortilla chips, shredded mexican melting cheese (such as chihuahua or asadero, or monterey jack or mild cheddar) (optional), lime, cut into 6 wedges