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1
Make the marinade: In a food processor, combine all the ingredients, and pulse until smooth.
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2
Refrigerate until needed; this keeps for 1 month.
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3
Season the chicken pieces with salt and pepper.
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4
Place them in a large resealable plastic bag and pour in 1 1/2 cups of the marinade.
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5
Seal the bag and shake to coat the chicken well.
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6
Refrigerate overnight to marinate.
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7
The next day, preheat the oven to 350 degrees.
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8
Take the chicken out of the marinade and place it in a roasting pan.
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9
Cook for 25 to 35 minutes, until the juices run clear when you pierce the thigh.
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10
Let cool slightly.
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11
When the chicken is just cool enough to handle, remove the meat from the bones, and shred it with your fingers (you should get 3 to 4 cups).
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12
Season with salt and pepper, transfer to a saucepan, and toss with the remaining 3/4 cup marinade.
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13
Cook, stirring occasionally to prevent sticking, until the liquid reduces to the consistency of a stew, 10 to 20 minutes.
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14
Set aside.
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15
Pour 2 tablespoons of the garlic oil into a heavy pot over very low heat, add the garlic, and slowly saute for about 10 minutes, making sure the garlic doesnt brown.
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16
Add the jalapenos and cook for 30 seconds.
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17
Pour in the chicken stock and bring to a simmer.
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18
Season with salt and pepper, turn off the heat, and cover to keep warm.
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19
Heat 1/4 cup of the garlic oil in a large heavy skillet until hot.
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20
Scatter in the tortilla strips and cook until crisp.
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21
Using a slotted spoon, transfer them to paper towels to drain.
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22
Season with salt and pepper and reserve.
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23
In a bowl, toss the avocados, poblanos, tomatoes, and cilantro with the remaining 2 tablespoons oil.
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24
Season with salt and pepper.
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25
Spoon the chicken into eight soup bowls, then sprinkle the avocado salad around it.
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26
Ladle the broth over the chicken and avocado mixture.
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27
Garnish with the corn tortilla strips and squeeze a lime wedge, if desired, into each bowl.
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28
Serve with sour cream on the side.
