Recipe: Sopa Azteca

Ingredients: 1 large dried pasilla (negro) chile, stemmed and seeded 115-ounce can diced tomatoes in juice (preferably fire-roasted) 2 tablespoons vegetable or olive oil 1 medium white onion, sliced 1/4-inch thick 3 garlic cloves, peeled 2quarts veggies broth 1 large cilantro or epazote sprig, if you have one 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch