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1
In a large saucepan, combine the chicken, 2 cups cilantro, broth, and water.
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2
Bring to a boil, reduce heat, and simmer gently until the chicken is just cooked through, about 10 minutes.
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3
Transfer the chicken to a plate; let cool.
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4
Cut into 1/2-inch dice.
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5
Strain the broth through a fine strainer lined with several layers of cheesecloth; reserve.
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6
Wipe out the pot.
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7
Heat 1/2 tablespoon of the oil in a cast-iron skillet over medium-high heat until hot.
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8
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.
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9
Remove from heat.
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10
When the vegetables are cool enough to handle, remove the skins, stems, and cores; discard.
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11
Place the tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth.
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12
Scrape the mixture into the saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes.
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13
Stir in the remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken.
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14
Remove from heat.
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15
Preheat the oven to 375F.
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16
Place the tortilla strips on a rimmed baking sheet; toss with the remaining tablespoon oil and 1/8 teaspoon salt.
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17
Bake until golden and crisp, about 12 minutes, turning once or twice.
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18
Cool.
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19
Finely dice the avocado; gently rinse with cold water.
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20
Place in a bowl.
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21
Finely dice the remaining tomato, and add to the avocado with the lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt.
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22
Rewarm the soup; ladle into bowls.
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23
Garnish with the avocado mixture, sour cream, and tortilla strips.
