Remove the stems and seeds from the dried chile peppers.

Soak the chile peppers in hot water for about 20 minutes, until softened.

Drain the soaked chiles and blend them into a smooth puree.

Heat olive oil in a large pot over medium heat.

Add sliced onion and smashed garlic to the pot and cook until translucent.

Add plum tomatoes (with juice), chile puree (1/4 cup), coriander seeds, and cumin to the pot.

Cook for about 5 minutes.

Pour in chicken broth, bay leaves, and thyme.

Bring the mixture to a boil, then reduce heat to a simmer.

Simmer for approximately 30 minutes.

Strain the broth through a medium-mesh strainer into another pot, discarding the solids.

Season the broth with kosher salt to taste.

Slice grilled chicken breasts.

Dice avocado.

Fry corn tortilla strips until crispy.

In each bowl, arrange chicken slices, crumbled queso fresco, diced avocado, fresh cilantro, and fried tortilla strips.

Top with a dollop of sour cream.

Pour about 1 cup of hot broth around the garnishes in each bowl.

Serve immediately.