6 6-inch corn tortillas
4 boneless, skinless, chicken breasts
fine sea salt
freshly ground black pepper
1 poblano pepper
1 jalapeño pepper
1 medium Spanish onion, chopped
3 garlic cloves, finely chopped
1 15-ounce can fire-roasted diced tomatoes
1 tablespoon paprika
1 tablespoon ancho chile powder
1 teaspoon ground coriander
1 teaspoon ground cumin
6 cups chicken stock
shredded Monterrey Jack cheese
2 Haas avocados, cubed
Preheat oven to 350 degrees F. Cut tortillas into 1/4-inch strips. Toss tortilla strips with a drizzle of oil on a rimmed baking sheet. Bake until crisp and lightly golden, about 25 to 30 minutes.
Heat oven to 375 degrees F. Rub chicken breasts with oil and season with salt and pepper. Place on a rimmed baking sheet and bake until cooked through and juices run clear, about 30 to 35 minutes. Once chicken is cool to touch, shred into bite-size pieces.
Turn on broiler. Place peppers on a rimmed baking sheet. Broil peppers for 3 to 5 minutes per side until black and blistered. Alternatively, blacken peppers over a gas flame. Transfer peppers to a bowl and cover with plastic wrap for a few minutes to allow steam to loosen skins. Remove skins by rubbing peppers with paper towels. Remove stem and seeds. Wear gloves when handling jalapeño. Chop peppers.
Warm 3 tablespoons of canola oil in a large pot set over medium-high heat. Add onion and garlic; sauté until soft and translucent, about 5 minutes. Add chopped peppers and spices; sauté for a few minutes. Add tomatoes; cook until the mixture thickens, about 8 to 10 minutes. Using an immersion blender, purée the vegetables until smooth. Add half the stock and continue to purée until silky smooth. Add the remaining stock and bring mixture to a boil. Reduce to a simmer. Season with salt and pepper. Add shredded chicken and warm for 2 minutes.
Ladle soup into bowls and top each with shredded cheese, baked tortilla strips, sour cream, avocado slices, and cilantro sprigs. Garnish each bowl with a lime wedge. Yield: 6 servings.