Gluten Free Chicken Tortilla Soup

If you know me, you know that I use any excuse possible to celebrate with Mexican dishes. For this past Cinco de (March) I was fortunate to be home with my parents, brother, and his girlfriend. My brother has Celiacs, which is why I started concocting gluten-free dishes in the first place. I decided to make light chicken tortilla soup to go with heavy fajitas and it was amazing! It's crisp, tasty, and refreshing! Serves 8

Ingredients
Breast meat from one rotisserie chicken, shredded
2 cans fire roasted tomatoes
1 can black beans, drained
1 corn cob, boiled, sliced into 8 pieces
4 cups gluten-free/msg free chicken broth
1 tbsp vegetable oil
1 small yellow onion, diced
1 clove garlic, diced
1 tsp cumin
1 tsp chili powder

Sorry the pictures are so orange!

1 tsp pepper
1 tsp oregano
Toppings:
1 avocado, sliced into 16 pieces
3 green onions (light green and white parts only), chopped
1 lime, cut into 8 slices
1 bunch cilantro, chopped
chips

In a large pot, heat oil over medium
Stir in onions for about 2 minutes then add garlic
Stir for 2 more minutes then add spices
Add in tomatoes, broth, and beans
Bright heat up to high and bring to a boil
Let boil for 3 minutes then puree with a hand blender
Add chicken and let simmer for about 5 minutes
Add corn
*If you dont have a hand blender, dont bring to a boil, just puree ingredients, bring to a boil then add chicken
Pour soup into bowls, add avocado, lime and sprinkle cilantro and onions
Dip in chips right before serving and reserve some for guests to take more