Remove the seeds from the chiles (1 ancho and 1 pasilla) and soak them in boiling water for 2 minutes. Turn off the heat and let them soak for 5 more minutes.

Blend the tomatoes, onion, garlic, and chiles with a little of the chile water.

Add 6 1/3 cups of chicken broth or water. If using water, add a little salt. Let it boil for 15 minutes.

Cut the tortillas into strips and fry them.

Cut 1 pasilla chile into strips and quickly pass it through the oil because it burns easily. This will be used for garnish at the end.

Serve the soup and add the fried tortillas, sour cream, queso fresco, avocado, and the fried chile.