Bring 1 quart of water to a boil. Add the Roma tomatoes, all the chiles, garlic, onion, salt to taste, and black pepper.

Once boiled, transfer everything to a blender. Add 4 ladlefuls of the same broth used to cook the chiles.

Blend, then strain the mixture (you want to get about 1 quart of chile broth).

Once strained, add the chile broth to the chicken stock (previously cooked with chicken breast and vegetables) and bring to a boil again.

In a deep bowl, add the fried tortilla strips, avocado, optional pork cracklings, and diced panela cheese.

Pour the boiling broth over the ingredients in the bowl.