Chicken Tortilla Soup

This one is Frankenstiened together from the top three in a recent google search:

1. Danny Boome's recipe at Food Network
2. Ree Drummond's recipe via her The Pioneer Woman blog
3. Valerie Marie's Amazing Chicken Tortilla Soup! at Genius Kitchen

 INGREDIENTS

• Whole rotisserie chicken
• 2 tablespoons olive oil 
• 1 medium red onion, diced - reserve half for serving
• 3 cloves garlic, minced
• 2 jalapenos, finely diced
• 32 ounces, fluid Low Sodium Chicken Stock
• One 8-ounce can tomato paste
• One 14.5-ounce can fire-roasted diced tomatoes
• One 14.5-ounce can black beans, rinsed and drained 
• One 14.5-ounce can yellow corn, rinsed and drained
• 2-3 limes, juiced plus wedges for serving
• 1 cup roughly chopped cilantro, leaves only
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/4 teaspoon cayenne 
• Salt and freshly ground black pepper, to taste
• One tablespoon masa or cornmeal

      GARNISH SUGGESTIONS

• Corn tortilla strips, cut into uniform narrow strips (or tortilla chips)
• Red onion diced (reserved from soup ingredients)
• 1 cup roughly chopped fresh cilantro leaves
• 1 avocado, pitted, sliced
• 1 cup shredded Monterey Jack cheese 
• Salsa Or Pico De Gallo
• Sour cream

 DIRECTIONS     

1. Sauté onion, garlic and jalapeño with olive oil in a large pot over medium heat until soft (about two minutes)
2. Pour chicken broth, all canned ingredients and salt and pepper into the pot and bring to a boil (may also add chili powder to taste)
3. Once ingredients are well combined, add masa and stir well
4. Over low heat, simmer for 45 minutes, uncovered, stirring occasionally
5. While soup base simmers, shred chicken in a large bowl and mix with lime juice, cilantro and spices then set aside
6. Once soup has simmered for 45 minutes, add chicken mixture to the pot and simmer for another 15 minutes, then serve and garnish as desired