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1
Cut slit in 1 long side of each chile; pull open.
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2
Remove seeds and membranes; press chiles flat.
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3
Cut pasilla chiles into 1x1/4-inch strips.
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4
Cut 6 tortillas into 1x1/4-inch strips.
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5
Heat 2/3 cup oil in heavy medium skillet over medium-high heat until very hot.
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6
Working in batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute.
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7
Using slotted spoon, transfer strips to paper towels.
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8
One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds per side.
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9
Transfer to paper towels.
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10
Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side.
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11
Transfer to paper towels.
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12
Add pasilla chile strips to skillet; stir 10 seconds.
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13
Transfer to paper towels to drain.
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14
Combine tomatoes and next 5 ingredients in heavy large pot.
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15
Coarsely crumble whole tortillas, then guajillo chiles into pot.
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16
Bring to boil.
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17
Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.
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18
Working in 3 batches, puree mixture in blender until smooth, adding 1/4 cup broth to each batch.
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19
Heat 2 tablespoons oil in large saucepan over medium-high heat.
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20
Add tomato mixture; stir until thick and deeper in color, about 2 minutes.
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21
Add 3 1/4 cups broth; bring to boil.
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22
Simmer 8 minutes to develop flavors.
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23
Season with salt.
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24
Ladle soup into bowls.
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25
Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema.
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26
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
