Put your chicken in a large stock pot and cover it with water. Bring to a boil and then simmer until chicken is falling off the bone (about an hour).
Meanwhile lightly toast your dried pasillas in a pan on the stove, then coarsely chop and pulse in a food processor until finely ground.
Add your can of tomatoes and pulse to combine and until the tomatoes are pureed (if you don't want to do the pasilla step......its easy to skip, just add more chili powder to taste. The pasillas give it a smoky, not spicy flavor...which I like).
Set aside your tomato mixture.
Sautee your onions and fresh peppers, including jalapeño in some vegetable oil in a skillet until they are soft. Set aside.
Remove your chicken from the broth and take all the meat off the bones and add back to the pot along with the tomato mixture, onions and peppers ,chili powder, cumin, lime juice and salt.
While the soup simmers and flavors are blending, fry your tortilla strips in batches in about an inch of vegetable oil in a large skillet. Fry until beginning to golden, then strain onto papertowels and salting them after each batch is done.
Serve the soup in deep bowls and top generously with cheddar cheese, avocado, radishes, fresh cilantro and a pile of fried tortilla strips .........oh and don't forget a dollop of sour cream!!!