1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
3 cups water
1 1/2 tablespoons corn oil
4 plum tomatoes
2 small onions, halved lengthwise (unpeeled)
4 garlic cloves (unpeeled)
1/2 teaspoon coarse salt
1 1/4 cups fresh or frozen corn kernels
3/4 cup rinsed, drained canned chickpeas
5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
1/2 small avocado
2 tablespoons freshly squeezed lime juice
1 tablespoon minced jalapeno
3 tablespoons reduced-fat sour cream