Place tomatoes, onion, garlic cloves, serrano chile and dried ancho chiles on a skillet over medium-high heat.  Turn frequently with tongs and roast on all sides.  Remove the garlic cloves and dried ancho chiles after 5 minutes or until ancho chile skins are soft. Peel garlic cloves and set aside.

Roast the remaining vegetables for 15 minutes more, skins should have charred spots.

Transfer tomatoes, onion, serrano chile, garlic cloves and ancho chile skins to blender container.  Add 2 cups water, 1 tablespoon Knorr® Selects Vegetable Bouillon, 1 tortilla, and 1 cup pinto beans.  Blend until smooth.

Heat 1 tablespoon oil in a large saucepan over medium heat.  Add remaining 5 cups water, remaining beans and oregano. Simmer for 10 minutes.  Keep warm.

Slice remaining tortillas in thin strips. Heat remaining cup of oil in a medium skillet over medium heat.  Fry tortilla strips until crispy and golden.  Transfer to a paper-towel-lined plate to absorb excess oil.  Set aside.

Slice remaining dried ancho chile skin in small strips.  Fry in oil used to fry tortilla strips; about 3 minutes, turning frequently. Transfer to a paper-towel-lined plate to absorb excess oil.  Set aside.

Ladle soup in serving bowls.  Garnish with fried tortilla strips, ancho chile skin strips, avocado and queso fresco.