INGREDIENTS
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5 garlic cloves peeled
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10 Roma tomatoes, cored and quartered
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3 tablespoons olive oil
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1 large yellow onion, diced
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sea salt and freshly ground black pepper
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8 cups chicken stock
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1 dried chipolte chili, stemmed and seeded
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3/4 pound tortilla chips
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1 bunch (1/2 cup) cilantro leaves
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1 avocado, peeled, seeded and diced
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1/2 cup crema (available in Mexican markets
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or make your own with recipe below)
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2 limes cut in wedges