Ingredients

• 1 large dried pasilla (ancho) chile, stemmed and seeded
• 1 (15-ounce) can diced tomatoes (preferably fire-roasted)
• 2 tablespoons extra virgin olive oil
• 1 medium white onion, cut into ¼-inch slices
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large epazote sprig (optional)
• Sea salt to taste
• 2 cups shredded cooked rotisserie chicken
• 1 large ripe avocado, pitted, flesh scooped from skin and cut into ¼-inch cubes
• ½ cup Mexican crema, sour cream, or crème fraiche for garnish
• 4 cups tortilla chips or tortillas dried overnight in an oven
• 1 large lime, cut into 6 wedges for garnish