The day before, cut the tortillas into strips and let them dry overnight. Heat enough oil in a saucepan and fry until golden. Drain in a colander and set aside.

In a food processor or blender, add onion, garlic, chipotles, bouillon, pepper, and raw tomatoes (one by one to make blending easier) and blend. This will yield about 1 cup of sauce. Pour into a pot and add water until it reaches 1 liter (about 4 1/4 cups). Heat over medium heat until it comes to a boil.

While the soup is heating, cut the Oaxaca cheese into cubes and distribute the fried tortilla strips on the plates you will use for serving.

Fill the plates with the soup and top with sour cream and Oaxaca cheese to taste. Enjoy!

NOTE: You can also add, to taste: sliced pasilla chili, pieces of pork cracklings, avocado, panela or cotija cheese, shredded chicken, etc.