1. Clean the chillies by removing the seeds & stems. Pop them in a bowl & cover with hot water, leave them to soak for about 20 minutes.
2. Cut the tortillas in half, then slice them into small strips about 1cm wide.
3. Fry the tortilla strips in batches in a pan until they’re golden & crispy. Set them aside once they’re done.
4. Blend the hydrated chillies with the tomatoes, onion, garlic cloves, epazote, 1 teaspoon of salt , pepper to taste & a bit of water until smooth.
5. Strain the salsa to remove any bits, then heat up the oil you used to fry the tortillas in a pot. Pour the salsa into the pot & cook it on medium heat for about 10 minutes.
6. Add the chicken stock to the salsa & let it simmer on low heat for another 20 minutes, so all the flavours can blend together. Give it a taste to check if it needs more salt.
7. Place the crispy tortilla strips in a bowl, then ladle the soup over the top. Add some slices of avocado & a sprinkle of cheese.

¡Buen provecho!