Heat a skillet over medium heat, add the oil and fry the tortillas, browning them and draining them on paper towels.
Put a pot on the stove and add oil, fry the onion until it turns translucent. Then add the ground tomato with garlic, salt, and pepper. Let it cook for a few minutes.
Add the chicken broth and epazote, let it boil for 15 minutes.
Before serving, add the strips of tortilla, cheese, and cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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