Slice each avocado in half, remove the pit and scoop the flesh into a medium bowl. Add the rest of the ingredients and use a potato masher or large fork to mash the mixture until the avocados are mostly broken down but still have a chunky consistency. Give a final stir with a spoon and serve immediately with tortilla chips.
The guacamole can be stored in an airtight container with plastic wrap pressed directly on top of the guacamole in the refrigerator for up to 2 days.