Tortilla Soup

Pour boiling water over the tomatoes and let sit for 30 seconds, then peel, cut into chunks and blend until smooth. Finely dice the onion, mince the garlic and chili pepper, removing the seeds from the chili for a mild heat.

Heat the oil in a heavy-bottomed pot over medium heat, add the onion, garlic and chili, and sauté for 4-5 minutes until softened. Add the cumin and paprika, and cook for 30-60 seconds until fragrant.

Pour in the tomato purée and cook over medium heat for 5-7 minutes, stirring often, until the mixture thickens and darkens — this step gives the broth a rich, deep flavor.

Pour in the chicken broth, add the whole chicken breast, bring to a boil, then reduce the heat to low and simmer, covered, for 15-18 minutes, until the chicken is cooked through.

Remove the chicken, shred it with two forks and return it to the pot. Add the corn and black beans, and simmer for another 5 minutes over low heat.

Stir in the lime juice, add most of the chopped cilantro, and season with salt and pepper to taste.

Ladle the soup into bowls, top with tortilla chips, diced avocado and the remaining cilantro, and serve immediately with a lime wedge, before the chips go soft.