Steps 1 and 2 can be done up to 1 day ahead; refrigerate until ready to serve.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a large saucepan, combine the chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a plate; let cool. Cut into 1/2-inch dice. Strain the broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out the pot.
Step 2
Heat 1/2 tablespoon of the oil in a cast-iron skillet over medium-high heat until hot. Add 3 of the tomatoes and the onions and garlic; cover and cook, turning the vegetables occasionally, until the skins are nicely charred, about 10 minutes. Remove from heat. When the vegetables are cool enough to handle, remove the skins, stems, and cores; discard. Place the tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape the mixture into the saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in the remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
Step 3
Preheat the oven to 375°F. Place the tortilla strips on a rimmed baking sheet; toss with the remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
Step 4
Finely dice the avocado; gently rinse with cold water. Place in a bowl. Finely dice the remaining tomato, and add to the avocado with the lime juice, jalapeño, chopped cilantro, and remaining 1/8 teaspoon salt. Rewarm the soup; ladle into bowls. Garnish with the avocado mixture, sour cream, and tortilla strips.
