Cut the tortillas in smaller pieces. Put a pot on the stove with about (2 lt) water in it to over medium heat. Cut the onion, garlic, tomatoe, and Anaheim chile into small irregular dices.
Add the vegetables into the boiling water and season with oregano, cumin, and salt and keep on cooking them for 7-8 minutes until the vegetables turn soft.
Put a big pan on the stove over medium heat with enough oil. Once it is hot, fry the tortillas little by little until they are crisp, then tale them out and place them on a plate with some paper kitchen towels to absorb the excess oil and srpinkle some salt on top.
Once the vegetables are ready, put them in the blender and blend until you get a somewhat thick sauce, then sift this sauce back into the water and cook it all together for 5 more minutes.
Meanwhile, cut the avocado and fresh cheese into dices. Serve the tortillas in a small serving bowl or cereal plate with the amount of "caldo" or soup you want and garnish with the avocado, fresh cheese, sour cream and chipotle.