Add the stock, avocado, onions, garlic, habanero pepper, herbs, spices and 1/2 teaspoon salt to a slow cooker. Cover and turn the slow cooker on low for 6-8 hours, or high for 3-4 hours.
Once thoroughly cooked, remove the bay leaf and use an immersion blender to puree the hot soup. Stir in the honey (and lime juice if desired) and taste for salt and pepper.
Serve warm with sour cream, hot sauce and tortilla chips.