Cut 8–10 corn tortillas into very thin strips. Fry them in hot oil until golden and crispy. Remove from the oil and set aside.
‍

For the sauce, add a small amount of oil to a pan and fry:

• 3 tomatoes
• 1/3 of an onion

‍

Once they start to soften, add:

• 2 guajillo chiles
• 1 pasilla chile

‍

Sauté for about 30, stirring constantly. Add 1 cup of water and bring to a boil.
‍

Transfer everything to a blender and add:

• Salt to taste
• 1/2 teaspoon chicken bouillon
• 1 teaspoon Spanglish Asadero fajita seasoning
• 1 garlic clove
• A small handful of the fried tortilla strips
• 1 cup chicken broth

‍

Blend until smooth.In a pan, heat a little oil. In the same oil, fry guajillo chile strips for garnish until crispy and set aside. Add the blended sauce to the pan, stir, and bring to a gentle boil. Once it starts boiling, the soup is ready.

‍

Serve the soup in a bowl and top with:

• Fried tortilla strips
• Panela cheese
• Avocado
• Mexican crema
• Crispy guajillo chile strips
• Fresh cilantro

‍