Chicken Tortilla Soup

This recipe uses two shortcuts: chile paste instead of soaking and blending chiles, and the same corn masa used to make tortillas instead of blending stale corn tortillas with stock. 

1 Tbsp olive oil
1 1/2 c chopped onion
4 cloves garlic
1 lb shredded rotisserie chicken
14-oz can fire-roasted diced tomatoes
14-oz can black beans
3 Tbsp Herdez pasilla chile paste
1/3 c instant corn masa, such as Maseca
4 c chicken broth
Juice of 2 limes 
Salt and pepper to taste 
For serving: tortilla strips, avocado, cilantro

Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, 4-6 minutes or until onion is softened. Add garlic; stir a moment or two. Add tomatoes, beans and 3 cups broth. Bring to a boil.

While soup comes to a boil, mix corn masa with remaining 1 cup broth until smooth. 

Add pasilla chile paste, stirring until dissolved. Add masa mixture to simmering soup, stirring until dissolved. Simmer until soup thickens. Remove from heat; add lime juice and season to taste with salt and pepper. Makes about 8 cups.