1. Preheat oven to 450 degrees F. Place chiles on a baking sheet and put in the oven. Cook for 20 minutes, turning once, until the skin of the chiles is blistered. Immediately place chiles in a large plastic bag and keep closed for 15 minutes. Pour the chiles and any liquid from the bag into a bowl. Discard skin, seed and stems. Reserve flesh of chiles and any liquid from the chiles.
2. In a saucepan, add the oil, onion and garlic. Sauté over low heat until soft. Turn off the heat. Add the chiles to the pan, avocado and lime juice. Add 1 cup of broth and puree with an immersion blender or transfer ingredients to a blender. Once smooth, cook over medium heat and add remaining broth to desired consistency. Add the salt and pepper and bring to a simmer. Add the half and half and turn off the heat. Garnish with tortilla strips and fresh cilantro. Serve with sour cream, chips or flour tortillas.

Note: Turn into a stew by adding cooked rice and chicken. Add more broth to desired consistency.