To make the salsa verde, place the tomatillos, serrano, onion, and garlic in a medium pot, adding just enough water to cover.

Bring to a boil over high heat.

Reduce heat to medium-low and simmer until the mix is soft and the tomatillos are light green, about 15-20 minutes.

Remove from heat and allow to cool for 10 minutes.

Transfer the contents of the pot to a blender or food processor and puree until blended thoroughly.

Then add the oregano, thyme, salt, and chicken broth. Set aside.

Place approximately 2 tbsp of oil in the bottom of a large pot over medium-high heat.

Fry the corn tortillas for approximately 3 minutes or until golden brown, tossing frequently so they don't stick together or to the bottom of the pot.

Remove using a slotted spoon and allow to drain on a paper-towel lined plate.

Transfer the salsa verde back onto the burner over medium heat and as it starts to boil, add in the beaten eggs.

Stir until well combined, about a minute, then add in tortilla chips and continue mixing until chips have softened.

Remove the pot from heat, add in the Cacique Queso Fresco and serve topped with cilantro and Cacique Crema Mexicana.