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1
Preheat broiler.
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2
Coarsely chop onion.
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3
In a well-seasoned 9-inch cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches from heat, turning vegetables occasionally with tongs, until tomato skins are blistered and lightly charred, about 20 minutes.
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4
Cool vegetables.
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5
While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear rubber gloves).
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6
Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side, or until more pliable.
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7
Transfer chilies as toasted to a bowl.
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8
Cover chilies with hot water and soak about 20 minutes, or until soft.
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9
Drain chilies, discarding soaking liquid, and in a blender puree with vegetable mixture until smooth.
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10
Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4-inch-wide strips.
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11
In cleaned 9-inch skillet heat 1/2 inch oil until a deep-fat thermometer registers 375F.
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12
and fry tortilla quarters in 3 batches, turning them, until crisp and pale golden, 30 seconds to 1 minute.
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13
With a slotted spoon transfer quarters as fried to paper towels to drain.
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14
Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper towels to drain and keeping them separate from fried tortilla quarters.
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15
In a plastic bag with a rolling pin finely crush tortilla quarters.
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16
In a 5-quart heavy kettle bring stock and chili pure to a boil, stirring.
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17
Stir in crushed tortillas, oregano, and salt and simmer, uncovered, whisking occasionally, until tortillas are soft and soup is slightly thickened, 30 to 45 minutes.
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18
If necessary, season soup with salt and pepper.
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19
Quarter avocados, removing pits, and peel.
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20
Cut avocados into 1/4-inch dice and finely chop tomato.
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21
Wearing rubber gloves, finely chop chilies, including seeds if desired.
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22
In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well.
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23
Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup over mixture.
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24
Garnish soup with lime wedges.
