Note: If you're short on time, then you can buy some good-quality tortilla chips and loosely break those into the soup. Alternatively, fry your own by frying strips of fresh corn tortillas in 350°F oil until crisp and golden brown. Crispy strips can also be made under the broiler: brush tortillas with oil, slice into strips, and place on a parchment-lined rimmed baking sheet. Broil until crisp, turning half way through, about 5 minutes total.
- 1 ½ tablespoons olive oil
- 1 onion diced (about 1 cup)
- 1 poblano chili, seeded and finely diced (about ½ cup)
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced or grated with a microplane
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 chipotle chilis in adobo, finely chopped, with 1 teaspoon of the sauce
- 1 (28-oz) can strained tomatoes
- 4 cups homemade or store-bought low sodium chicken stock
- 2 boneless skinless chicken breast halves, cut into 1/2-inch cubes or fine slivers (about 1 pound total)
- 1 cup frozen corn kernels
- Crispy tortilla strips or chips, for topping (see note)
- ½ cup Queso fresco or feta cheese, crumbled
- 1 avocado, sliced
- Fresh cilantro leaves, for serving
- 1 lime, cut into 8 wedges, for serving
Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add the onion and chili with a pinch of salt and cook until softened, about three minutes. Add the garlic, spices, chili and sauce and mix until fragrant, about 30 seconds more.
Add the tomatoes and broth and adjust the heat to maintain an active simmer and allow to thicken slightly, about 5 minutes. Add the chicken and corn and continue cooking until the chicken is cooked through, about 3 minutes.
Divide between four bowls and top with the tortilla strips, crumbled cheese, avocado slices, cilantro and serve with lime wedges.