Roast tomatoes, tomatillos, onions, and chiles until charred. Peel off any charred bits and set aside. Toast tortilla until golden color. Set aside as well.
To a pan on medium heat, toast pumpkin seeds, sesame seeds, and cinnamon stick. Remove once sesame seeds are golden.
To a Dutch oven or deep pan, add in chicken broth, chicken leg quarters, and all purpose seasoning. Allow to come to a boil.
To a blender, add roasted vegetables, tortilla, and toasted seeds and spices along with 2-3 ladles of chicken broth. Blend until smooth.
Add blended mixture into the chicken and chicken broth along with root vegetables. Allow to simmer on medium-low for 30 minutes or until vegetables are tender and chicken is cooked through.
Serve with white rice, tortilla, and avocado. Enjoy.