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Heat oil in a large pot over medium until shimmering. Add onions, garlic, and salt; cook, stirring occasionally, until onions start to brown around edges, 4 to 5 minutes.
Stir in chipotle chiles and adobo sauce, bay leaves, and cumin; cook, stirring constantly, until chiles are fragrant and well combined, about 1 minute.
Stir in tomatoes; cook, stirring occasionally, until liquid is slightly reduced, about 5 minutes.
Add chicken stock to pot, and bring to a boil over high. Reduce heat to medium-low; simmer until onions are very soft and flavors are melded, about 15 minutes.
Remove and discard bay leaves. Stir in chicken; simmer until heated through, 2 to 3 minutes.
Stir in cilantro stems; add additional salt to taste, if needed.
Serve with chopped cilantro leaves, sliced avocados, lime wedges, pickled onions, queso fresco, and tortilla chips.