Tortilla Soup / Jill Silverman Hough

jillhough.com

lucylo

6 cups chicken stock

1 bone-in skinless chicken breast

½ cup fresh or frozen corn kernels

1 small yellow onion, cut into large dice (about 1 cup)

1 pound plum tomatoes, peeled, seeded, and roughly chopped

2 cloves garlic, halved

2 poblano chiles, seeded and cut into large strips

2 teaspoons ground cumin

Kosher salt and freshly ground black pepper

1 tablespoon vegetable oil

3 corn tortillas, brushed with vegetable oil on each side and cut into ¼-inch strips

1 dried chipotle

1 cup loosely packed fresh cilantro leaves, coarsely chopped

1 or 2 sprigs fresh oregano leaves, chopped (1 to 2 teaspoons)

Zest and juice of 1 lime

1 avocado, diced

Sour cream

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