Step 1: Cook chicken with vegetables and spices (garlic, oregano). Shred it and strain the broth.
Step 2: Make a sauce with 1 cup chicken broth, tomatoes, onion, garlic cloves, and chipotle in adobo peppers.
Step 3: Fry tortilla strips in oil until crispy. Place on a paper lined plate to remove excess oil.
Step 4: Cook the tomato and chipotle sauce with seasonings.
Step 5: Assemble sopa de tortilla with corn chips, shredded chicken, and tomato broth.
Step 6: Garnish with crispy guajillo chilies, queso fresco, and crema Mexicana or sour cream.