Tortilla Soup

by Katie of:

2 T. olive oil
1 large yellow onion, diced
 1 poblano pepper, chopped 
4 cloves garlic, finely chopped
2 T. tomato paste
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin 
1/2 t. salt
1 ½ c. dry white wine (or substitute chicken stock)
4 boneless, skinless chicken breasts
1.5 quarts reduced-sodium chicken broth (or 6 ½ cups)
2 15 oz. cans of diced fired roasted tomatoes, including juice
1 15 oz. can Black Beans,drained
2 cups frozen corn
2 T. Masa Harina 
1/2 c. water
Garnish options::
1/3 cup chopped fresh cilantro 
Tortillas cut into strips or tortilla chips
1 ripe avocado, peeled, pitted and sliced
Lime wedges for serving
sour cream
shredded pepper jack cheese

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. 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.  Pull out chicken breasts into large bowl and using two forks, pull the chicken into shreds.  Return chicken to pot and simmer another 10 minutes.  Add in black beans and corn.  Mix Masa Harina with water well and pour into pot.  Stir thoroughly with large spoon and cook through another 5 minutes. 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 is optional! 

Makes 8 hefty  servings.