Preheat oven to 400 and place 1 corn tortilla, cut into thin strips, on a baking sheet and bake until crisp and golden about 8 minutes

Meanwhile, combine 2 cups salsa and 1 3/4 cups chicken broth in a saucepan and bring to a boil over medium-high heat. Transfer to a blender and add 2 tbs heavy cream and blend until smooth, seasoning with coarse salt and ground pepper. Top with cheese, fresh cilantro and avocado.