FOR THE CHICKEN BROTH:

1. In a large pot, add the whole chicken along with 8 cups of water and the rest of the chicken broth ingredients. Bring to a boil and then simmer for 1 1/2 hours. Reserve the chicken and strain the broth through a colander, reserve. Once the chicken has cooled down, shred the meat and reserve.

FOR THE TOMATO CHILE SAUCE:

1. In a cast iron skillet set over medium heat, add the guajillo and ancho chiles and toast them for 2- 3 min, turning them occasionally to prevent them from burning, until they get a little bit brown and have developed more flavor. Remove from the pan, chop off the tops & remove the seeds.
2. In a medium pot set over medium heat, add the whole roma tomatoes, the toasted & de-seeded chiles & 2 cups of water. Boil until the tomatoes are soft and the chiles have hydrated completely, about 10 minutes.
3. Strain the tomatoes and peppers, reserving about 1/2 cup of the water. In a blender, combine the cooked tomatoes & chiles, 3 garlic cloves, 1/2 white onion and blend until smooth (add some of the reserved water if needed to achieve a smooth texture). Pass the sauce through a strainer into a medium bowl, using a spatula to push all of the liquid through the strainer.

FOR THE TORTILLA STRIPS:

1. In a deep pot, add the canola oil and heat up to 370*F. Cut the tortilla into little strips ( around 1cm ). Fry the tortillas, one handful at a time, until nice and lightly golden (about 1-2 minutes). Reserve on a tray with some paper to absorb the oil, reserve.
2. On high heat in a deep pot, combine 4 cups of chicken broth along with the tomato chile sauce, and an additional 2 cups of water. Let this boil for 15- 20 min. Season with salt and pepper to taste.

TO SERVE:

1. In a soup bowl add some shredded chicken, a generous amount of crispy tortilla strips, a small handful of cubed cheese, a light sprinkle of cotija. Pour about 1 1/2 cups of hot broth into the bowls, top with avocado, crema and a few sprigs of fresh cilantro. Enjoy!