Directions

1. Set Skillet to 375ºF and add oil along with onion and garlic and cook for 7 minutes until golden stirring frequently.
2. Scoop out onion and garlic and press down to keep in as much oil as possible. Transfer to a blender. Process until smooth.
3. Add onion puree back in and sauté for 6 minutes to form a paste, stirring continuously.
4. Reduce to 225ºF, add broth, tomatoes, and epazote and simmer for 15 minutes. Add salt if needed.
5. Add chicken to the simmering broth and stir.
6. Divide tortillas between serving bowls, top with soup and serve with avocado, cream, and limes.