Authentic Tortilla Soup with Pasilla Chiles

Heat the oven to 425F. Cut the tortillas in thirds, then cut crosswise into very thin strips. Cover a large baking sheet with aluminum foil and spray with oil. Add the tortilla strips and toss to coat with the oil evenly. Spread in a single layer and sprinkle with lime and salt. Bake about 8 minutes, give it a good stir, and continue to bake checking every 3 minutes until the tortilla strips are golden brown. When done add to a big bowl They will continue to crisp as they cool. In a small pan, roast the pasilla chili for about two minutes until soft. Set aside. In a large stock pot add the vegetable oil, garlic, and onion and sauté until tender. Add garlic and onion to a food processor, add the tomatoes, and the pasilla chili. Process down into a nice thick purée. Add the purée to a stockpot along with the chicken and stir consistently until purée has reduced to a tomato paste consistency. About 10 minutes. Remove the chicken and add the broth, Mexican oregano, epazote, and bay leaf. Add salt to taste then simmer 20-30 minutes. While the soup simmers shred the chicken and add it back into the pot. Continue to simmer for another 5-10 minutes To serve Add avocado and cheese to a bowl. Ladle a nice helping of the soup then garnish with the tortilla chips and cilantro. Serve with a slice of lime.