Add the chicken that has been cut into pieces, the whole onion, garlic, chicken broth base, salt, bunch of cilantro and water to a deep soup pot. Cook the chicken over medium heat, covered. When the chicken is cooked, after about 30 minutes, remove it from the pot and place the pieces in a heat-resistant pan. Let them cool off a bit and shred the chicken, removing the skin and leaving the lean meat. Put the broth through a strainer and pour the strained broth into another deep soup pot. Place the pot with the strained broth on the stove again, and add the corn kernels and the peas, and cook for a few minutes. Fry the corn tortilla strips until golden brown, and place them on a plate with a napkin to absorb excess oil. To serve the soup, use a bowl or deep plate. Place some of the shredded chicken in the center of the plate and add the broth with the corn and peas. Add the sliced avocado, the strips of fried tortillas, the fresh crumbled cheese, some cream and a chipotle pepper. This soup must be served very hot.