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1
Heat oven to 350 degrees F. Slice tortillas into 1/2-inch strips and scatter on large baking sheet.
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2
Spray with cooking spray and bake to golden and crisp.
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3
Remove from the oven and reserve.
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4
While the tortillas crisp, add the ancho chiles and the stock a large saucepan over medium heat.
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5
Bring to a boil then reduce heat to low and simmer until the dried peppers are tender.
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6
While anchos simmer, heat a medium soup pot with vegetable oil over high heat.
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7
Add corn and char at the edges, 2 to 3 minutes.
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8
Reduce the heat a little, then add the onions, peppers and garlic and season with the cumin, smoked paprika and cinnamon.
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9
Saute for 5 minutes, then add in the beer, cook for 1 minute and then stir in tomatoes.
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10
Puree the ancho chiles and stock in a processor, then add to the soup pot.
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11
Stir in the honey, then add the shredded chicken, and season with salt and pepper, to taste.
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12
Thin with 1 cup of water and simmer to combine flavors.
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13
Zest and juice 1 of the limes and add to the soup.
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14
Cut the avocados in half and remove the pit.
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15
Scoop the flesh onto a cutting board and dice.
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16
Put into a bowl and dress with the juice of the remaining lime.
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17
Pile the chips into a large soup bowl.
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18
Top the chips with diced avocado, then ladle in the soup.
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19
Garnish with sour cream and whole or chopped cilantro leaves before serving.
