For preparing chicken and avocado soup, boil the stock in a large vessel with garlic and chipotle chillies.
Meanwhile, cut the avocado in half around the stone. Twist apart and then remove the stone with a knife. Carefully peel off the skin, dice the flesh and immediately toss in lime juice to prevent discoloration.
Arrange the spring onions, chicken, avocado and coriander leaves in the bottom of a large serving bowl.
Ladle the hot stock over it .
Chicken and avocado soup is ready. Serve hot with tortilla chips.