Prepare the tortilla strips: Preheat oven to 350 degrees F. Cut 4 - 5 soft corn tortillas into 1/3" strips and then cut the strips in half, crosswise. In a bowl, toss them with 1 tbsp of vegetable oil and coat them completely. Transfer the strips to a baking sheet and arrange them in a single layer. Bake until strips are crisp and lightly browned, 12 - 15 minutes. Remove from the oven.
While the tortilla strips are baking in the oven, process in the blender the soaked chilies with the tomatoes, 1 cup of the chicken broth, onion, garlic cloves, chicken bouillon and freshly ground pepper, until smooth. Heat the remaining tbsp of vegetable oil in a pot and pour the tomato/dried chili mix in the pot; cook for 5 minutes. Drop the epazote sprigs, if using, into the pot. Add the rest of the chicken broth to the pot and simmer for 10 more minutes.
When ready to serve, pour some of the tomato/chili broth in individual bowls, drop some tortilla strips and top with the cubed cheese, the avocado, chicharron and dollop some Mexican/sour cream. Enjoy!
