Put plenty of oil in a small pot, heat it, and add the tortillas cut into small squares or strips. Wait until they are crispy, remove them, and set them aside to drain while you prepare the rest.

Heat three tablespoons of oil in a medium pot over medium-low heat. Blend the tomatoes with the chipotle pepper, onion, and garlic; strain and pour into the pot with the hot oil. Cook until the tomatoes change color and the mixture has reduced a bit.

After you see the mixture has changed color slightly, add hot water, chicken bouillon, and cilantro sprigs. Let it boil, and it's ready!

To serve: In a bowl, add crispy tortilla strips or squares, broth, and add avocado and cheese to taste. Enjoy, and I hope you like it!