Tortilla Soup (SOUPer Yummy- Year Two: Volume 7; October, 2011)

Prep time: 45 min
Cook time: 45 min
Ready in: 1 hr, 15 min
Serves: 6

Ingredients:
1 1/4 lb. boneless, skinless chicken breasts
2 c. cilantro stems and sprigs
2 cans (14 1/2 oz.) low-sodium chicken broth- skimmed of fat
3 c. water
1 1/2 T. corn oil
4 plum tomatoes
2 small onions- halved lengthwise (unpeeled)
4 garlic cloves (unpeeled)
1/2 tsp. coarse salt
1 1/4 c. corn kernels
3/4 c. canned chickpeas- drained and rinsed
5 small corn tortillas- cut into in 1/4" wide strips
1/2 small avocado- diced
2 T. lime juice
1 T. jalapeño- minced
2 T. cilantro- finely chopped
3 T. sour cream

Directions:
- Preheat oven to 375
- In a large saucepan, combine chicken, 2 c. cilantro, broth, and water
- Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 min
- Transfer chicken to a plate
- When cool, cut into 1/2" cubes
- Strain broth through a fine strainer lined with several layers of cheesecloth and reserve
- Heat 1/2 T. oil on medium-high until hot
- Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 min
- Remove from heat
- When vegetables are cool enough to handle, remove and discard skins, stems, and cores
- Place prepped vegetables in a blender with 1/2 c. reserved broth
- Blend until smooth
- Scrape mixture into saucepan
- Cook, stirring, over medium heat until thickened and darker, about 6 min
- Stir in remaining broth, 1/4 tsp. salt, corn, chickpeas, and chicken, and keep warm
- Place tortilla strips on a rimmed baking sheet
- Toss with 1/8 tsp. salt and remaining 1 T. oil
- Bake, turning once or twice, until golden and crisp, about 12 min
- Cool
- Gently rinse avocado with cold water and place in a bowl
- Finely dice remaining tomato
- Add to avocado with lime juice, jalapeño, chopped cilantro, and remaining 1/8 tsp. salt
- Ladle soup into bowls and garnish with avocado mixture, tortilla strips, and sour cream


*I found recipe here