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 and ⅓ of an onion.

Once they start to soften, add: 2 guajillo chiles and 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, ½ tsp chicken bouillon, 1 tsp Spanglish Asadero fajita seasoning, 1 garlic clove, a small handful of the fried tortilla strips, and 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, and fresh cilantro.