Chicken Tortilla Soup

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and cook for another 5 minutes. Add the chili powder, cayenne, paprika, coriander, and salt and pepper, stir and cook for 2 more minutes. Add the jalapeno and chicken.

2. Add the chicken broth, enough to get the consistency you want. I used the full 6 cups. Add the pinto beans and brown rice, if using. Bring to a simmer, then turn heat to low, cover, and simmer for 20-30 minutes.

3. Stir in lime juice and cilantro. Sprinkle with crumbled tortilla chips and thin slices of avocado, or any garnish desired.