Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 - 30 minutes or until softened and slightly charred.
To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes or until softened.
Add the cumin, corriander, and cilantro and saute about one minute.
Add the roasted vegetables to the pot along with about 3 cups of chicken stock.
Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock.
Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock.
Add in the hot sauce, salt, and pepper.
Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes.
Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot.
When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot. Flip the tortilla strips after about two minutes on one side and fry on the other side. (Timing for frying will depend on the temperature of your stove top).
Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels.
When soup is done simmering, taste for acidity and flavors. At this time I decide whether or not to add in the sugar. If it is very acidic from the tomatoes I add it if not then I leave it out. Also add in more salt and pepper at this time if needed.
Add in almost all of the tortilla strips to the soup and stir.
Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado.