1️⃣ Make the tortilla crisps: Preheat oven to 400F on convection mode (or 425F regular bake). Toss the tortilla strips with the avocado oil and a pinch of salt, then spread in a single layer on a baking sheet. Bake 6-8 mins until golden and crisp. Set aside.
2️⃣ Make the soup: In a large pot, heat the avocado oil over medium heat. Add onion and jalapeño and cook until softened, 4-5 mins. Stir in garlic, cumin, chili powder, coriander, sugar, and salt. Cook 1 min until fragrant.
3️⃣ Add tomatoes (with their juices), torn tortillas, and chicken stock. Bring to a boil, then simmer on low uncovered for 15 mins, until tortillas are very soft. Remove from the heat and purée with an immersion blender until smooth (or transfer to a blender; blend in batches if needed). Stir in the lime juice.
4️⃣ Place the fresh corn kernels in a microwave safe bowl. Cover and microwave for 1-2 mins until slightly tender with an al dente bite (or add them directly to the soup and simmer for 2-3 mins).
5️⃣ To serve, divide the chicken, corn, avocado, cheese, and tortilla strips among 4 bowls. Ladle the hot soup into each and top with a few cilantro leaves. Enjoy!
Note: To cook your own chicken, season 2 boneless skinless chicken breasts with salt and a drizzle of oil. Bake at 400F for 20-25 mins, or simmer gently in salted water or broth for 18-20 mins.
