Blend the guajillo chili, tomato, onion, garlic, cumin, and black pepper until very smooth.

Heat a skillet with a little oil. Once hot, pour the blended sauce through a strainer into the skillet (do not add salt yet).

Meanwhile, in another skillet with enough oil, fry corn tortillas cut into thin strips until golden and crispy. Place them on a plate lined with paper towels to remove excess oil.

Once the sauce is ready and seasoned, remove from heat and add the chicken broth. You can also add the sauce to the broth if your pot is large enough. Once combined, add oregano and bay leaf. Taste and add salt if needed. Let it simmer for about 10 minutes, then turn off the heat.

Serve the soup with some tortilla strips and cheese on top.

Note: If you want a spicy kick, you can blend in some chipotle chili (canned or boiled) with the sauce, or blend chipotle separately and add it to each bowl as desired. Chipotle adds a delicious, spicy flavor.