Chicken tortilla soup

Rough medium-dice the red onion; cut the poblano into strips and pieces, keeping the seeds; smash, peel and chop the garlic chunky.

Preheat a Dutch oven over medium heat; add the olive oil and let it heat.

Add onion, poblano and a big pinch of salt; cook about five minutes until soft with good color and the pot bottom glazed.

Add the garlic and cook about a minute until aromatic and lightly colored.

Add chili powder, paprika, cumin and oregano and toast with the aromatics about 30 seconds until fragrant.

Add chicken stock, diced tomatoes with juice, undrained kidney beans, drained black beans and a generous pinch of salt.

Bring to a boil, drop to low and simmer about 10 minutes.

Scrape the solidified drippings off the rotisserie chicken into the simmering soup.

Pull and double-chop half the chicken into spoon-size pieces, skin on or off.

Scoop about two cups of the soup into the empty tomato can, blend it, and return it to the pot to thicken and deepen the base.

Add frozen corn and the chopped chicken; simmer over low five to 10 more minutes.

Prep garnishes: dice the avocado, set out thick tortilla chips, chop cilantro, have aged white cheddar and sour cream ready.

Taste and finish with a strong pinch of salt; serve topped like chili.