Step 2: Heat one onion or a large shallot, 2-3 large chopped cloves of garlic and 2-3 hot peppers (jalapeno, serrano) in some olive oil until fragrant and add 2 C of chicken stock
Step 3: Cut chicken breasts or boneless skinless thighs into cubes and cook in the simmering chicken stock
Step 4: Remove the chicken with a slotted spoon once cooked
Step 5: Carefully temper the avocado mixture in the food processor by adding 1/4 C of the hot chicken stock mixture, pulsing the food processor or blender between each 1/4 C to combine and blend the onion and garlic into the avocado mixture until about 1 C (or all) of the hot stock has been added and blended until silky smooth.
Step 6: Add some frozen or canned corn and the chicken back to the soup along with a dash of chili powder and serve with some tortilla chips!