Tortilla Soup - cooking recipe

Ingredients

3 large cloves garlic
1/2 onion, cut in chunks
3 ripe tomatoes*
6 c. chicken stock
1 Tbsp. oil
2 sprigs epazote**
2 chicken breasts, cooked, boned and cubed with stock reserved
chopped cilantro (about 1/2 c.)
salt and pepper to taste
tortilla chips

Preparation

Saut garlic and onion. Broil tomatoes on all sides until skin begins to char. Peel and pure in blender with garlic and onion, adding 1/4 cup stock if needed. Heat 1 tablespoon oil in large pan over high heat. Add pure; cook and stir 2 minutes. Lower heat; cook and stir 5 to 10 minutes more, until pure thickens a bit and changes color. Add remaining chicken stock, epazote, cilantro, cubed chicken, salt and pepper to taste and cook 15 minutes or so. Add tortilla chips. May garnish with Feta cheese (this is yummy) or Cheddar, lime juice (this adds some zip) and chopped avocados.
Serves 6. Can freeze, without tortilla chips and avocado. Can do ahead.