Instructions: Here is classic tortilla soup-clear broth with shreds of chicken, diced avacados, pasilla chiles and fried tortilla strips. The recipe comes from Sergio Verduzco, executive chef of Hotel Bel-Air Costa Careyes, which is located on the west coast of Mexico, 2 hours south of Puerto Vallarto.

Simmer the chicken to make the broth or use leftover chicken.

Cut tortillas in thin strips. Heat oil for frying in skillet. Add tortillas and fry until golden. Drain on paper towels. Roast tomatoes, onion half and garlic separately under broiler about 10 minutes for tomatoes and onion, less for garlic. Peel charred skin off tomatoes. Dice, discarding seeds. Mince onion and garlic. Puree tomatoes, onion and garlic together in food processor.

Heat 1 tablespool oil in large saucepan. Add vegetables and simmer 3 minutes. Add chicken stock, epazote and season to taste with salt and pepper. Simmer 15 minutes. Cut pasilla chiles crosswise in rings. Fry in oil 1 minute. Drain on paper towels.

Ladle soup into large individual bowls. Add some chicken, tortillas, chiles, cheese, avacado, cilantro, 1 lime wedge and dollop of sour cream to each.

Makes 6 large servings.

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