Preheat oven to 350 degrees. In bowl, toss tomatoes with half of the oil, a pinch of black pepper and 1 teaspoon of salt. Spread on baking pan and roast until light brown, 25-30 minutes.

While tomatoes are roasting, in stock pot over medium heat, sauté onion, celery, chiles and garlic in remaining oil, stirring frequently until soft and translucent.

Add chicken stock, lime juice, cayenne, chili powder, ground cumin seed, paprika and bay leaf. Bring to boil, then reduce to simmer. Simmer 20 minutes.

When tomatoes are light brown and their skins have begun to peel back, remove from oven and add to broth.

Add chicken breasts to pot with cilantro and simmer 10 minutes.

Transfer ingredients to a food processor and blend  until smooth. Season with salt and pepper to taste.

Ladle hot soup into large bowls and garnish with chopped avocado, tortilla chips, chopped jalapeños and sour cream