Chicken Tortilla Soup

1 lb Cooked Chicken Thighs (about 3-4 medium size), chopped or shredded
2 Cups Yellow Onions (about 2 small onions), diced
1 Tablespoon Olive Oil
1 Teaspoon Ground Cumin
1 Teaspoon Smoked Paprika
1/2 Tablespoon Chili Powder (I like to used Ancho Chili)
1 Teaspoon Garlic (I used jarred crushed garlic)
1 Tablespoon Dried Cilantro
1 Teaspoon Kosher Salt
1/4 Teaspoon Fresh Ground Pepper
32 oz Chicken Stock
1 14.5 oz can Diced Tomatoes
2 Cups Frozen Corn
1 4 oz can Fire Roasted Green Chiles (I get mine at Trader Joe's)
1 14.5 oz can Pinto Beans
1 14.5 oz can Great Northern Beans
1 1/2 Cup Tortilla Chips, broken in pieces

Garnish Items (Optional):

• Tortilla Chips
• Sour Cream or Greek Yogurt
• Shredded Cheddar Cheese
• Diced Avocado
• Cilantro Leaves 

1) In a large stock pot, saute the onions with the olive oil and salute 3-5 minutes on medium heat until they soften.

2) Then add in cumin, paprkia, chili, garlic, cilantro, salt and pepper.  Stir and saute another 1-2 minutes.

3) Add in the chicken stock, tomatoes, corn, green chilis, stir and cover with a lid and cook for 30 minutes on a rapid simmer.   

4) Add in the beans and the tortillas and continue cooking for another 10-15 minutes until the tortilla chips have broken down in the soup.   

5) Then add in the cooked chicken and cook another 5 minutes.

6) Dish up and garnish if you'd like....add a dollop of sour cream or greek yogurt, shredded cheese, diced avocado, cilantro leaves, or extra tortialla chips.