The Bojon Gourmet

Make the soup:
2 Roast the chiles over an open flame until the skins are mostly blackened. (I set mine on my stove's burner over a medium-low flame, and turn them occasionally with tongs.) Set aside until cool enough to handle, then peel, seed, and chop the chiles.
3 Separate the stems from the cilantro leaves and reserve both. Chop the stems and place them with the chiles and zucchini. Reserve the leaves in a separate bowl.
4 Warm the oil over medium heat in a large saucepan or soup pot. Add the onion and saute until slightly translucent, 5 minutes. Add the chile, cilantro stems, zucchini, parsley, mint and salt. Cook, stirring occasionally, until the zucchini is fairly soft, 5-10 minutes. Add the tortilla and enough water or stock to come up to the level of the vegetables. Increase the heat and bring the soup to a boil, then reduce the heat to medium-low and simmer the soup, partially covered, until the zucchini is very soft, about 15 minutes.
5 Let the soup cool slightly. Reserve a few pretty sprigs of cilantro for garnish, and add the rest to the soup. Use an immersion blender to puree the soup completely smooth. (Alternately, puree the soup in a blender in two batches.) Add the lime juice to taste, and more salt if needed. If the soup is thick, thin it with a bit more water or stock; if the soup is too thin, you can add more tortilla, simmer for 5 minutes to soften, and puree again.
Make the totopos:
8 Heat the remaining oil in a heavy (such as cast iron), medium skillet set over medium-high heat until it shimmers. Add the tortilla strips, and saute, flipping and stirring frequently with a metal spatula, until the tortillas are golden and crisp, reducing the heat if needed. Season with a pinch of salt.
9 Serve the soup warm, garnished with a dollop of cream, a handful of tortilla strips, and leaf or two of cilantro and mint.