Chicken Tortilla Soup

CHICKEN TORTILLA SOUP
Serves 6

1 ¼ lbs boneless, skinless chicken breast halves
2 C cilantro plus 2 T
2 fourteen and a half ounce cans low sodium chicken broth fat skimmed
3 C water
1 ½ T corn oil
4 plum tomatoes
2 sm onions halved lengthwise
4 garlic cloves
½ t coarse salt
1-¼ C fresh or frozen corn kernels
¾ C rinsed, drained canned chickpeas
5 fresh corn tortillas cut into ¼ in wide strips
½ sm avocado
2 T freshly squeezed limejuice
1 T minced jalapeno
3 T sour cream