Combine finely chopped tomatoes, green onions, 3 tablespoons chopped green chiles, coriander, 1/8 teaspoon salt and 1/8 teaspoon pepper; mix well. Cover salsa and refrigerate 3 to 4 hours.
Combine beef, broth, onion slices, red pepper and 1 can chopped green chiles in large Dutch oven. Bring to boil; cover, reduce heat, and simmer 1 1/2 hours. Stir in tomatoes; cover and simmer 1 hour or until beef is tender.
Add corn, 1/8 teaspoon salt, 1/8 teaspoon pepper, and one tablespoon chilled salsa; stir well. Simmer, uncovered, 5 minutes.
Top soup with remaining salsa, lettuce, cheese, tomatoes, sour cream and avocado. Serve with tortilla chips.