Sopa Azteca-Sopa de Tortilla(Tortilla Soup)

Roma tomatoes (I used more than most recipes, I used a variety from the farmers market this day)

medium sweet onion (sliced into thick rings)

large cloves garlic (skins on)

serrano pepper (optional)

chile pasilla (stems and seeds removed)

Olive oil

to 8 cups chicken stock or broth (for a thin broth, add 2 more cups)

to 4 teaspoons Knorr tomato bouillon/chicken or chicken base (optional)

mexican oregano (crushed)

dried epazote or a small handful of fresh epazote (if you can't find epazote, use cilantro or parsley)

bay leaves

Salt and pepper

to 6 cups of fried tortilla strips

 to 8 ounces queso panela or queso fresco (diced)

avocado (diced)

Mexican crema or sour cream

Lime wedges or key limes sliced in half