Tortilla Soup / Jill Silverman Hough

Ingredients

• 6 cups chicken stock
• 1 bone-in skinless chicken breast
• 1/2 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 1/4-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