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In a saute pan, fry the tortilla strips in oil until crispy. Allow to drain on paper towels.
In a blender, add the onion, garlic, tomatoes, juice, chiles and adobo and blend well.
Heat up the olive oil in a soup pot over medium heat. When hot, add the blender mix and stir well to avoid splattering. Allow to cook and reduce for about 10 minutes.
Meanwhile, boil the pasta in plenty of salted water until done. Drain and reserve the pasta.
Add the bean broth to the tomato mixture and stir. Add the beans and cook together for five minutes.
Adjust the salt and then add the pasta, stirring well. Cook for about five minutes over medium low heat.
Just before serving, add the epazote and mix. Ladle into bowls, sprinkle with some cheese and then add a few tortilla strips.