Recipe for 8 portions (ready in 40 minutes)
Dice and sauté the onions in a large frying pan. Add the garlic and tomatoes; simmer for 8 minutes for the mixture to thicken.
Add the chicken stock and the basil bring to a boil, reduce to medium heat, cover and let simmer for 20 minutes. Chop the pasilla chillies and sauté in oil to crisp; set aside. Cut the tortillas in 1.5 (1/2”) by 6 cm (2 ½”) strips, fry in canola oil until crisp. Remove excess oil with paper towels and set aside. Slice the avocado and dice the feta cheese.
Place the feta cubes and the tortilla strips in soup bowls. Add the hot chicken stock, and top with the avocado slices and the chopped chillies. Cover with a full tablespoon of sour cream, and serve.