Step 1

Char the tomatoes, onion, and garlic on a comal or skillet until blackened all around.

Step 2

Place the dried chile pasilla in hot water and let it soak for five minutes.

Step 3

Once softened, remove the chile pasilla from water and take out the stem and seeds.

Step 4

In a blender, combine the chile pasilla, tomatoes, onion, garlic, and 2 quarts of chicken broth. Blend the mixture until very smooth.

Step 5

Pour the blended mixture into a pot and place it on the stove. Add a sprig of epazote to the pot. Simmer the soup over medium heat for 10 minutes.

Step 6

Cut day-old tortillas into quarter-inch strips.

Step 7

Heat cooking oil in a deep fryer or deep pan.

Step 8

Fry the tortilla strips until they are crispy and golden brown.

Step 9

Remove from the oil and place them on a paper towel to drain excess oil.

Step 10

Sprinkle with salt while still warm.

Step 11

To serve, place a generous amount of shredded chicken and cubed avocado at the bottom of each bowl. Toss in a handful of the crispy tortillas. Pour the soup over top, then garnish with crema and shredded or crumbled cheese. Finally, squeeze a generous amount of fresh lime juice over each bowl and serve.