2avocadosripe; halved, pitted, meat scooped out and diced
To make the tortilla crisps, preheat the oven to 350°F. Lightly grease a baking sheet.
Place the tortilla pieces on the baking sheet. Gently brush the tops with oil and sprinkle with salt to taste.
Bake for about 20 minutes, stirring and flipping them occasionally, until golden brown and crisp. Place in a bowl and set aside.
Place the tomatoes, garlic cloves and quarter onion under the broiler (or an already heated comal or skillet set over medium heat).
Roast or char anywhere between 7 to 10 minutes, flipping once in between, until ingredients are completely charred, and the tomatoes are mushy and their juices have started to come out. Remove from the heat.
Once cool enough to handle, peel the garlic cloves and quarter the tomatoes.
Place the tomatoes, along with their seeds and juices, peeled garlic cloves, onion, chipotle chile in adobo, sauce from the chipotles in adobo sauce and salt in the jar of a blender or food processor. Puree until smooth.
In a large soup pot, heat 2 tablespoons oil over medium-high heat. Once hot but not smoking, pour in the tomato puree. It will sizzle and make noise and smoke.
Let the puree cook, season and thicken, changing from a bright red to a darker red and thicker consistency, for about 10 minutes, stirring occasionally.
Pour in the chicken broth and add the cilantro sprigs. Once it comes to a simmer, continue simmering for another 10 to 15 minutes.
Taste for salt and heat, and if desired add more sauce from chipotles in adobo.
Before serving, remove the cilantro. Serve in soup bowls. Let your guests add tortilla crisps, cream, cheese and avocado.