GRIND the epazote in a molcajete, with a “chile de árbol” and salt. Place the dough, water and butter inside the molcajete to stir all the ingredients, dough has to be soft and easy to drive. MAKE little balls with dough and settle. HEAT oil in a pan, fry the onion until it gets a little browned, add beans and bean soup. Cook for a few minutes until it boils. Let it cool. GRIND in a blender and put it back in the pan, add a cup of water and the chicken soup powder. LET it boil over low heat and add the dough balls, boil for 15 more minutes or until little balls get well cooked. SERVE with a little bit of chopped cheese and finely chopped cilantro.