Tortilla Soup

• 2 Tablespoons Olive Oil
• 1 whole Yellow Onion, Chopped
• 1 whole Poblano Pepper, Chopped
• 4 cloves Garlic, Minced
• 2 Tablespoons Tomato Paste
• 2 teaspoons Chili Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Cumin
• 1/2 teaspoons Salt
• 1-1/2 cup Dry White Wine
• 6 cups Chicken Stock Or Broth
• 4 whole Boneless, Skinless Chicken Breasts
• 2 cans (15 Oz. Size) Diced Fired Roasted Tomatoes, Including Juice
• 1 can (15 Oz. Size) Black Beans, Drained
• 2 cups Frozen Corn
• 2 Tablespoons Masa Harina Corn Flour
• 1/2 cups Water
• 8 whole Corn Tortillas
• 2 whole Avocados, Sliced
• 1/2 cups Cilantro, Chopped
• 2 whole Limes, Cut Into Wedges, To Serve

1. In a large pot, heat the olive oil over medium-high heat. Add the onion and poblano pepper. Saute, stirring, until the onion is translucent, about 5 minutes.
2. Add the garlic, tomato paste and spices and saute 2 minutes more. Add the white wine and simmer for 2-3 minutes. Stir in the broth, chicken and tomatoes. Simmer for 30 minutes.
3. Pull out chicken breasts into large bowl and using 2 forks, pull the chicken into shreds. Return chicken to pot and simmer another 10 minutes.
4. Add in black beans and corn. Mix masa harina with water well and pour into pot. Stir thoroughly with a large spoon and cook through another 5 minutes.
5. Ladle into bowls. Cut corn tortillas into thin strips and sprinkle some in each bowl. Top with avocado slices, cilantro and serve with the lime wedges. Sour cream and shredded cheese are optional!

olive oil, yellow onion, pepper, garlic, tomato paste, chili powder, oregano, cumin, salt, white wine, chicken, chicken breasts, tomatoes, black beans, flour, water, corn tortillas, avocados, cilantro, whole limes

Taken from tastykitchen.com/recipes/soups/tortilla-soup-6/ (may not work)