Preheat the oven to 350°F. Cut 2 of the tortillas into matchstick size strips. Arrange on a baking sheet, spray with cooking spray and sprinkle with chili powder and toss to coat. Bake until crisp, about 15 minutes, tossing once and keeping an eye on them so they don’t burn in the last couple of minutes. Set aside.

Roast poblano over gas flame or in the oven until charred, put in a bowl covered with a towel too cool, then peel off skin, seed, chop and set aside.

In a small skillet over medium heat, roast whole cumin seeds until fragrant, transfer to a spice grinder and process until finely ground. If you don’t have a spice grinder, put them in a plastic bag and roll with a rolling pin or bottle to crush as much as you can. Set aside.

Cut remaining 4 tortillas into 1” pieces. Heat oil in a large pot over medium heat. Add tortilla pieces and cook, stirring occasionally until golden brown, about 15 minutes. 

Add onion, garlic, chopped poblano, cumin and garlic. Sauté until onion begins to soften, about 5 minutes. Add broth, tomatoes with juice, corn and chicken. Season with salt and pepper if necessary. Bring to a boil, reduce to a hard simmer until carrots are tender. Add lime juice and adjust seasoning. Stir in cilantro (optional).

To serve, put some avocado in the bottom of each bowl, add soup, garnish with tortilla strips and cilantro.