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1
Place the chile pieces and tomatoes (with juice) into a blender or food processor.
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2
Heat the oil in a Dutch oven over medium-high heat.
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3
When hot, add the onions and garlic and cook until starting to brown, about 8 minutes.
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4
Pick out the onion and garlic with a pair of tongs or slotted spoon, and transfer to the blender.
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5
Process until smooth.
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6
Return the pan to medium-high heat.
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7
When hot, add the puree and stirring frequently, cook until thickened to the consistency of tomato paste, about 10 to 12 minutes.
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8
Add the broth and epazote.
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9
Reduce the heat to medium-low and simmer for 10 minutes.
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10
Taste and season with salt.
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11
Divide the poached chicken, diced avocado, cheese and tortilla chips between serving bowls.
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12
Ladle soup into bowls, and garnish with the sour cream and a lime wedge.
