In a large stockpot heat half of the corn oil over medium heat. Add half of the tortilla strips. Cook until they have absorbed most of the oil. This should take about 2 to 3 minutes.

Stir in the onion puree and cook for 3 minutes.

Add the garlic, epazote, jalapeno chiles, chipotle chile, tomato puree, cumin, bay leaf, chicken broth, and bring to a boil.

Add the chicken breasts. Cover and cook for 40 minutes over low heat.

Using a sauté pan heat the remaining corn oil over medium heat. Fry the remaining tortilla strips and place on a plate covered with paper towels to absorb the excess oil.

Remove the cooked chicken from the soup and allow to cool. When it has cooled shred the chicken.

To the soup add the salt, chili powder, and cayenne pepper to taste.

Ladle the soup into a blender and puree.