Tomatillo Tortilla Soup – Xochitl Chips and Salsa

Ingredients

• 1½ pounds tomatillos, husks and stems removed
• 2 poblano peppers, stems cut off and seeds scraped out
• 1 white or yellow onion, peeled and cut into quarters
• 4 cloves garlic, smashed and peeled
• 2 tablespoons olive oil
• Kosher or fine sea salt
• Freshly ground black pepper
• 4 cups gluten-free chicken broth
• 1 tablespoon agave or honey
• 1 small rotisserie chicken, skin and bones removed, shredded (about 3 cups)
• ½ cup sour cream
• 1 lime, zest grated and juiced
• 2 cups Xochitl corn tortilla chips
• 1 avocado, sliced
• ¼ cup fresh cilantro
• 2 ounces Cotija cheese, crumbled
• Lime wedges, for serving