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Ingredients

• 6 flour tortillas (6-inch)
• Cooking spray
• 2 large ancho chili peppers, seeded and stemmed
• 4 cups chicken stock (32 ounces)
• 2 tablespoons vegetable oil
• 2 ears corn on the cob, husked and kernels removed or 1 cup frozen kernels, defrosted
• 1 large red onion, chopped
• 1 jalapeño pepper, seeded and chopped or thinly sliced
• 1 red chili pepper, seeded and chopped or thinly sliced
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cumin (1/3 palmful)
• 1 1/2 teaspoons smoked sweet paprika (half a palmful)
• 1/2 teaspoon ground cinnamon (eyeball it in your palm)
• 1 can fire-roasted diced or crushed tomatoes (28 ounces)
• 1 tablespoon honey
• 1 rotisserie chicken, skinned and shredded
• Salt and freshly ground black pepper
• 1-2 cups water
• 2 limes, 1 zested and juiced
• 2 ripe Hass avocados, halved
• Sour cream, for garnish
• Cilantro leaves, for garnish

Description

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