Combine the avocados, broth, collagen, ¼ cup cilantro leaves, cumin, ½ teaspoon salt, and pepper in a blender. Blend until very smooth. Chill for about an hour.

Pour enough vegetable oil into a small skillet to come up ¼ inch. Heat over high heat until it starts to shimmer. Fry the tortilla strips until golden brown, about 1-2 minutes. Remove and drain on paper towels. Sprinkle lightly with salt while still hot.

Serve the soup garnished with fried tortilla strips, cilantro leaves, and chili oil, if desired.