Tortilla Soup (1)

2 Pounds chicken legs
2 Pounds chicken thighs
6 Cups chicken broth
2 Dried pasilla chiles
2 Dried ancho chiles
3 Tomatoes, chopped
1 Medium white onion, diced
3 Large garlic cloves, peeled
1 Teaspoon kosher salt
1 Cup fresh cilantro, chopped
1/2 Cup vegetable oil, plus more as needed
18 Tortillas, sliced into 1/4" thick strips
1/2 Head iceberg lettuce, cored & shredded
3 Large avocados, pitted, peeled & diced
1 1/2 Cups crumbled queso fresco

In a large stock pot bring chicken and broth to a boil. Reduce heat and simmer until chicken is tender, about 30 minutes. With a slotted spoon, remove chicken from pot and after it cools, shred meat. Set aside the stockpot of broth.
Place chiles in a medium saucepan, cover with cold water and bring to a boil. Reduce heat and simmer until chiles are soft, about 10 minutes. Drain chiles and remove the stems, seeds and veins.
Place chiles, tomatoes, onion, garlic and salt in a food processor and process until smooth, adding 1/2 cup of reserved broth if mixture is too thick.
Stir the chile puree and half the cilantro into the broth. Simmer for 20 to 30 minutes. Add salt if needed. Stir in the chicken and remaining cilantro. Remove pot from heat.
In a large skillet, heat the oil over medium-high heat. Add a handful or two of tortilla strips and fry until lightly browned around the edges, about 45 seconds. Transfer strips to paper towels to drain.
Place a few tortilla strips and a scoop of lettuce in each bowl. Add soup and top with avocado and a sprinkle of queso. Serve.