In a wide skillet, bring salsa, broth, and cream, half and half, or crema to a boil. Add chicken or beans, red bell pepper, and tortilla chips, mixing gently to coat each chip while simmering. In 1 to 2 minutes, when some of the chips have moistened and begun to break up, but others are still holding their shape, add cheese. Continue stirring gently for another minute to distribute cheese evenly.
Add avocado, onion, and cilantro and stir well to distribute. Cook for 1 minute, just to heat through, and then remove from stovetop and divide among 4 warmed plates. Top with a fried egg and serve immediately, accompanied by lime wedges and/or sour cream, if desired.
To make the diablo salsa: On a hot burner, grill, or under the broiler, char the habaneros, tomatillos, and tomatoes until slightly blackened and soft. Add olive oil to a sauté pan over medium heat. Add onion and garlic cloves and sauté until golden brown. Combine all cooked vegetables in blender with cilantro, water, and salt. Blend until smooth and taste and adjust seasonings as necessary.