A million thanks to Jenn for giving me the best jump start for this dish!

8 dried New Mexico red chilies, soaked in boiling water for about 20 minutes
1 small onion, chopped
6 cloves garlic, chopped
3 chipotle chilis, chopped
2 cans diced fire roasted tomatoes
1 can diced green chiles
2 tbsp cumin
2 tbsp chili powder
2 tbsp oregano
1/2 to 1 tsp cinnamon
1 quart chicken broth
fresh cilantro
lime
avocado
sour cream
tortillas, sliced, oiled, baked until crisp
queso fresco

Blend first four items together with a little of the soaking water.

Heat soup pot with 2 tbsp canola oil. Combine next ingredients in soup pot. Add chili paste, chicken broth, and shredded chicken. Cook over medium-low heat for about an hour. Bake tortilla strips at 375 until crisp. Garnish with remaining ingredients.