Weeknight Rotisserie Chicken Tortilla Soup

Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add 1 medium diced yellow onion and cook until softened and translucent, about 4 to 5 minutes.

Stir in 3 minced cloves garlic, 1 1/2 tsp ground cumin, 1 1/2 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp dried oregano. Cook, stirring constantly, until aromatic, about 1 minute.

Pour in 4 cups low-sodium chicken broth, 14 1/2 oz fire-roasted diced tomatoes with juices, 15 oz drained and rinsed black beans, 1 cup frozen corn, and 4 oz canned diced green chiles. Stir well to combine, bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.

Add 3 cups shredded rotisserie chicken, 2 tbsp fresh lime juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Simmer for an additional 5 minutes until the chicken is heated through and the flavors meld.

Ladle hot soup into 6 bowls. Top each serving evenly with 3/4 cup total shredded Monterey Jack cheese, 1 medium diced avocado, 1/4 cup chopped fresh cilantro, and 1 1/2 cups lightly crushed corn tortilla chips.