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1
Preheat the oven to 350F.
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2
Slice the tortillas into 1/2-inch-wide strips and scatter on a large rimmed baking sheet.
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3
Spray with cooking spray and bake until golden and crisp.
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4
Remove the tortilla chips and reserve.
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5
While the tortillas crisp, in a medium saucepan heat the anchos with the stock.
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6
Bring to a boil, then reduce the heat to low and simmer until the anchos are tender, about 15 minutes.
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7
While the anchos simmer, heat a medium soup pot with the vegetable oil over high heat.
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8
Add the corn and char at the edges for 2 to 3 minutes.
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9
Reduce the heat a little and add the onions, peppers, and garlic.
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10
Season with the cumin, smoked paprika, and cinnamon, saute for 5 minutes, then add the beer.
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11
Cook for 1 minute, then stir in the tomatoes.
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12
Puree the anchos and stock in a food processor, then add to the soup pot.
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13
Stir in the honey, then add the shredded chicken, salt, and pepper.
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14
Thin the soup with 1 cup of water (2 cups for thinner soup) and simmer to combine the flavors.
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15
Add the zest and juice of 1 lime to the soup.
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16
Seed and dice the avocados and dress them with the juice of the second lime.
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17
Pile up the tortilla strips in a soup bowl.
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18
Top the strips with diced avocado, ladle the soup over the top, and garnish with sour cream, whole or chopped cilantro leaves, and more tortilla strips.
