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Char the tomatoes, onion, and garlic on a comal or skillet until blackened all around.
Place the dried chile pasilla in hot water and let it soak for five minutes.
Once softened, remove the chile pasilla from water and take out the stem and seeds.
In a blender, combine the chile pasilla, tomatoes, onion, garlic, and 2 quarts of chicken broth. Blend the mixture until very smooth.
Pour the blended mixture into a pot and place it on the stove. Add a sprig of epazote to the pot. Simmer the soup over medium heat for 10 minutes.
Cut day-old tortillas into quarter-inch strips.
Heat cooking oil in a deep fryer or deep pan.
Fry the tortilla strips until they are crispy and golden brown.
Remove from the oil and place them on a paper towel to drain excess oil.
Sprinkle with salt while still warm.
To serve, place a generous amount of shredded chicken and cubed avocado at the bottom of each bowl. Toss in a handful of the crispy tortillas. Pour the soup over top, then garnish with crema and shredded or crumbled cheese. Finally, squeeze a generous amount of fresh lime juice over each bowl and serve.