Set a stovetop burner to medium heat, and, using a pair of tongs, hold the corn directly over the fire. Roast
the corn over the open flame until golden brown, about 8 minutes. Rotate the corn and continue roasting until the entire surface of the corn is browned. Set the corn aside to cool, and once cooled, cut the kernels from the cob and set aside until ready to use. Use the same technique with the poblano pepper, being sure to char
the skin until it is black. Once the pepper is charred, place in a sealable plastic bag and allow to steam. After 5 minutes, remove the pepper from the bag and peel
off the charred skin. Discard the seeds and stem end, and set the pepper aside.
In a Dutch oven
or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin
, salt and coriander
. Add the seasoned chicken and cook until brown. Add the onions
and garlic and cook, stirring, for 5 minutes. Dice
the poblano and add. Add the corn and reserve some for garnish
. Add the tomato paste
and cook, stirring, for 1 minute. Add the chicken stock
and bring to a boil then reduce to a simmer. Simmer
for 20 minutes. Add the cilantro
and lime juice, stir to combine, and remove from the heat. Cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry
until golden and crisp
, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain
on paper towels. Season with the Essence.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with some of the diced avocado, reserved charred corn, fried tortilla strips, and Chipotle Crema.