In a pot, cook the chicken (if using) in hot water over medium heat with a little salt, 1/2 onion, 1 clove garlic, a pinch of thyme, a pinch of oregano, and a bay leaf. Use only the broth for the soup. I used the chicken for another dish and seasoned the broth with the spices mentioned above.

In another pot, place the ancho chile and two pasilla chiles (already stemmed and seeded) over high heat for 10 minutes until they are hydrated and the water turns a dark reddish color. Leave one pasilla chile uncooked; this one will be fried later.

Blend all the tomatoes, onion, garlic, and the 3 hydrated chiles until smooth.

In a pot, heat 1/2 tablespoon of oil over low heat and strain the blended sauce into the pot.

Once strained, add 1 tablespoon of salt and 1 tablespoon of chicken bouillon powder. Cook over medium heat for 10 to 15 minutes.

Once everything is mixed, cut the reserved pasilla chile into thin strips. Heat a skillet over high heat with 1/2 tablespoon oil.

Briefly fry the chile strips, being careful not to burn them, and remove immediately.