Remove the seeds and stems form the guajillo peppers. Transfer to a glass bowl with just enough water to cover. Cook in the microwave for 7 to 8 minutes, turning halfway through the cooking time. Remove from microwave, cover and set aside. In a large soup pot, heat 2 tablespoons of oil to medium heat, add the onions and cook for 5 minutes. Add the chayote, garlic, chile de arbol, bay leaves,1/2 tsp. of salt and a pinch of pepper. Cook for a two more minutes.
Drain the guajillo peppers and transfer them to the blender. Add the Knorr chicken bouillon and 1 cup of water. Blend on high until smooth, set aside.
To the pot, add the chicken broth, cumin, oregano, chile guajillo sauce, crushed tortilla chips and the shredded chicken. Stir well to combine. Bring to a boil, taste for salt and pepper. Reduce the heat and cook for 30 minutes to slightly thicken the broth.
Divide soup into 6 bowls. Garnish with fresh toppings. Serve with warm tortillas.