Cut the tortillas in short julienne strips. Heat about 3 inches of oil to 375 to 400°. Fry the tortilla strips a few at a time for about 45 seconds or until crisp. Drain on paper towels and add salt to taste. Set aside.

Simmer the chile in enough hot water to cover until softened. Drain and discard water.

In a blender, puree the ancho chile and tomatoes with the garlic and onion. Transfer to a 3-quart saucepan and sauté in hot oil for 5 to 10 minutes. Add chicken stock and seasonings and simmer, uncovered, for 30 to 45 minutes or until reduced and flavorful. Adjust seasonings to taste, adding tomato sauce and more cumin if desired.

When ready to serve, reheat the broth. Place the garnishes (tortilla strips, avocado, and cheese) in small bowls to be served with the soup.