Tortilla Soup

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 2 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 a 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 are optional!