Prepare your La Tortilleria tortilla strips by cutting each into thin 1 cm strips and place them into the oven at 150°C for 20 minutes.
Blend the tomatoes, onion, garlic and 1 tablespoon of La Costena Chipotle Chillies, in a blender and blend until very smooth.
Pour the mixture into a saucepan bring to the boil for 5 minutes and season to taste.
Heat a 3 mm layer of cooking oil in a frying pan (enough to cover the base of the pan). Fry your tortilla strips until slightly golden and crunchy.
Serve the soup in a bowl with the tortilla strips placed on top and a dollop of sour cream in the middle. On a separate plate, arrange the condiments including the avocado slices, coriander, and crumbed cheese. Bring the chipotles to the table for people to add to their soup if they would like more spice.