Wash, seed, and devein 2 chiles pasillas and 2 long chiles pasillas.

Fry the chiles pasillas and long chiles pasillas in a little oil.

Wash, seed, and devein 2 chiles anchos.

Fry the chiles anchos in a little oil.

Peel 4 medium tomatoes.

Slice 1 white onion.

Chop 4 cloves garlic.

Blend the fried chiles pasillas, fried chiles anchos, tomatoes, onion, and garlic in a blender or food processor.

Strain the blended mixture.

Heat olive oil or corn oil in a stock pot.

Pour the strained chile mixture into the pot and fry until it thickens and fat rises to the surface.

Add epazote or cilantro.

Mix in the boiling chicken broth and the fried long chiles pasillas.

Salt to taste and simmer for 25 minutes.

Slice 24 tortillas in thin strips.

Dry the tortilla strips for 1 day.

Heat vegetable oil in a frying pan.

Fry the tortilla strips until crisp.

Drain the fried tortilla strips on paper towels and sprinkle with salt.

Finely chop 2 avocados.

Finely crumble 2 cups fresh cheese, such as panela or feta.

Prepare 1 cup creme fraiche, or mix 1 cup sour cream with 1/4 cup half-and-half.

To serve, pour soup into a tureen.

Divide the fried tortilla strips among individual bowls.

Ladle soup over the tortilla strips.

Serve the remaining fried chiles pasillas, avocado, cheese, and creme fraiche in separate bowls, allowing diners to season soup to taste.