Heat the Sabrosano Oil in a large skillet over medium high heat. Add the tortilla strips and fry until golden brown. Once ready, place them on a plate covered with paper napkins to absorb the excess oil.

Heat 1 tablespoon of Sabrosano oil in a medium saucepan over medium heat. Meanwhile liquefy the tomatoes together with 1 chile pasilla, onion, garlic and oregano.

Strain and pour over the pan. Fry a couple of minutes. Add the water and let it boil. Add the chicken broth and the parsley sprig. Cover and cook on low heat for 15 minutes. Remove from heat and discard the sprig of parsley.

Divide the tortilla strips on the plates to serve and pour the soup on top. Add avocado cubes and panela cheese. Cut the remaining pasilla chili into strips and sprinkle on each serving of soup. Add ½ tablespoon of cream on each plate and enjoy.