Chicken & Tortilla Soup

Serves 4 generously

2 tablespoons vegetable oil
2 large shallots, thinly sliced
2 tablespoons chili powder
2 tablespoons tomato paste
8 cups chicken broth (we use Swanson)
3½ cups packed, shredded rotisserie chicken*
1 (15¼-ounce) can whole kernel corn, drained
1 (15-ounce) can black beans, drained
3-4 vine tomatoes, diced
Tortilla chips, coarsely broken
Avocado, diced (estimate about ½ per person or more if you’re like us and just can’t get enough of it :-D)
Sour cream
Shredded sharp cheddar
Lime wedges

*We often get our rotisserie chicken from Costco and just the breasts will usually be enough for this recipe.

1. Heat oil in a large saucepan over medium heat, add shallots, and cook, stirring until softened but not browned.
2. Stir in chili powder and tomato paste and cook for 30 seconds.
3. Pour in chicken broth, and bring to a boil. Boil, uncovered, until broth has reduced to 6 cups, 15 to 20 minutes. Add shredded chicken and heat through.
4. Let diners plate their own dish – spoon corn, black beans, tomato, tortilla chips into large pasta bowls. Pour HOT broth and chicken over the ingredients in the bowls, and garnish with avocado, sour cream, cheese, lime juice, and more tortilla chips. (This is what we’re having for dinner tonight. Yay!)