Tortilla Soup

Boil 3 cups water in a medium saucepan over medium heat. Add ancho chile and pasilla chiles. Boil for 2 minutes. Remove from heat and let chiles hydrate for 15 minutes. Do not throw away water. Slice guajillo chile into thin strips. Set aside. Heat 3/4 cup oil in a large frying pan over medium heat. Fry tortilla strips until golden brown. Transfer to a paper towel–lined plate to drain. Set aside. Fry pasilla chile strips in the same oil for 20 seconds. Immediately transfer to a separate paper towel–lined plate to drain. Set aside. Combine tomatoes, onion, garlic, hydrated chiles, and 1 cup water chiles boiled in, in blender. Blend until smooth. Run through a strainer and set aside. Heat remaining tablespoon of oil in a large saucepan over medium-low heat. Add chile sauce and stir in bouillon. Cook for 10 minutes. Add broth. Simmer for 25 minutes. To serve, place a handful of fried tortilla strips in a soup bowl. Ladle soup in bowl. Top with cheese, avocado, and fried pasilla chile strips.