Take the dried chilies and toast in a pan over medium heat pressing the flesh down and flipping over until you can smell the aroma, flip over and do the same to the other side. You can also do this over an open flame if you have a gas stove. Break up the Chili and place in a blender along with the diced tomatoes and their juices.
While the blender is going, heat the oil in a medium saucepan and saute the onion, jalapeno, and garlic until softened. Approximately 5-7 minutes. With a spatula or a slotted spoon press the veggies against the wall to get the excess oil out.
Transfer the veggies to the blender and process until smooth.
Return the saucepan to medium-high heat and pour the blended mixture to the saucepan. Stir constantly for about 6 minutes until it is a thicker consistency, like tomato paste. Reduce heat to medium, medium-low. Pour the two quarts of vegetable stock into the pan and simmer for about 15 minutes.
Ladle out the soup into serving bowls, top with cheese, sour cream, avocado, and broken tortilla chips and enjoy!
I wanted this to be a vegetarian recipe, however you can by all means use chicken stock instead of vegetable and cook off some chicken and garnish with chicken as well.