Simmer the chicken broth in a large pot.

Roast and peel the tomatoes.

Peel and chop the garlic cloves.

Chop the onion.

Seed and devein the poblano peppers.

In a blender, puree the roasted tomatoes, garlic, onion, chiles, and epazote leaves with a small amount of chicken broth to aid blending.

Heat vegetable oil in a separate saucepan over medium heat.

Add the tomato puree to the saucepan and cook for 15 minutes.

Pour the simmered chicken broth into the saucepan with the tomato puree.

Cook the soup for another 15 minutes.

Cut the corn tortillas into small strips.

Fry the tortilla strips in hot oil until crispy and golden brown.

Drain the fried tortilla strips well to remove excess oil.

Ladle the soup into bowls.

Top each bowl with crumbled feta cheese and sliced avocado to taste.

Garnish with the crispy tortilla strips.