Cooking for Zo

Ingredients:
Soup
1 rotisserie chicken (shredded)
1 medium white onion (diced)
1/2 red bell pepper (diced)
2 jalapenos (seeded, diced)
3 garlic cloves (minced)
2 tsp New Mexico Chili Powder
1 tsp cumin
4 cups chicken broth
2 cups vegetable broth
1 (14.5 oz) can fire roasted tomatoes
4 oz roasted green chiles
1 (14 oz) can black beans
1 tsp tapatio
2 tbsp tomato paste
3 tbsp masa
2 limes freshly squeezed juice
1/2 cup fresh cilantro
2 tbsp olive oil

Tortilla Strips
5 corn tortillas
1/2 cup olive oil

Garnish
1/3 cup fresh cilantro (chopped)
sour cream
1 large semi firm avocado (cubed)

Soup
In a 10 quart stock pot heat olive oil over medium heat.  Once heated add jalapeños  garlic, bell pepper, onion, chicken, cumin, tomato paste and chili powder, stir until evenly mixed.  Cook for 10 minutes.  Fold in tapatio, lime juice and masa until even and cook for 3 minutes.  Add beans, chiles, tomatoes and broth and let simmer uncovered for 20-25 minutes.

While simmering heat 1/2 cup olive oil in a large skillet over medium high heat.  Once oil is heated, cut tortilla into strips and fry till crisp.

Remove soup from heat and add cilantro and tortilla strips letting sit for 5-7 minutes.

Serve with garnish and enjoy!