Tortilla Soup

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3 (6-ounce) skinned chicken breast halves

Vegetable cooking spray

5 cups Corn Stock or 3 (14 1/2-ounce) cans vegetable broth

1/4 cup chopped fresh cilantro

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 jalapeño pepper, halved and seeded

1 small unpeeled onion, sliced

1 tablespoon olive oil

1 1/2 cups Grilled Corn Kernels

1 1/2 cups diced red onion

2 garlic cloves, minced

4 cups diced tomato

1 tablespoon minced seeded jalapeño pepper

1/4 teaspoon salt

1/4 teaspoon ground cumin

4 (6-inch) corn tortillas, cut into (3 x 1/4-inch) strips

1/8 teaspoon pepper

1 1/2 cups sliced peeled avocado

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