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Ingredients

• 1 tablespoon  vegetable or olive oil, plus another 1/2 to 1 cup for frying the tortillas
• 1/4 cup  finely chopped onion (from about 1/2 small onion)
• 1 tablespoon  chili powder; more to taste
• 1 tablespoon  tomato paste
• 2   skinless chicken thighs (bone-in or boneless)
•   Salt to taste
• 4 cups  homemade or low-salt canned chicken broth (I use Pacific brand)
•   Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for the garnish
• 4   fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips
• 1/2 cup  corn kernels (canned is fine)
• 1/2 cup  canned black beans, rinsed and drained
• 3/4 cup  diced fresh tomato

Description

Be Sure The Broth Is Very Hot So That It Heats Up The Ingredients In The Bowl And Offers A Strong Contrast With The Cool, Smooth Chunks Of Avocado. The Spice Level Is Very Low--just A Slight Chile Warmth--so If You Prefer More Of A Kick, Add More Chili Po

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