Chicken chile and tomatillo soup

Ingredients

• 2 red bell peppers
• 10 tomatillos (about 1.5 pounds), husked and rinsed
• 3 poblano peppers
• 1-2 jalapeno peppers
• 3 tablespoons olive oil, divided
• 3 ears white corn, husked
• 6 garlic cloves, peeled
• 1 large onion, peeled and quartered
• 2 cups canned chopped tomatoes
• 1 tablespoon ground cumin
• 1 teaspoon ground corriander
• 1/2 teaspoon Spanish smoked paprika (Pimento de la Vera)
• 1 tablespoon chile powder
• 1 tablespoon ancho chile powder
• 6 cups chicken stock
• 2 1/2 pounds boneless, skinless chicken thighs
• 2 teaspoons dried oregano
• 3 cups cooked black beans
• 1 1/2 tablespoons adobo sauce from a jar of chipotle chilies
• 2 teaspoons kosher salt
• 3/4 cup cream
• 1 handful cilantro, chopped
• 1 cup grated Mexican cheese blend
• 1 avocado, diced
• 2 limes, cut in wedges
• 2 cups tortilla chips

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