Tortilla soup

I've been eating this soup for four days because this recipe makes a ton of it, but it's so good that I'm not sick of it yet.

My recipe is based on about 18 that I read. It comes closest to the America's Test Kitchen recipe that I wrote down about four years ago, but for some reason I can't find that recipe now, and they charge for an online memebership. So whatevs.

Make the recipe as I did or add you own ingredients. Go crazy. It's highly adaptable and very, very good.

Ronni's Tortilla Soup
2 tablespoons oil
1 cup chopped onion
1/2 teaspoon smoked paprika*
1/4 teaspoon ground cumin
1/2 teaspoon annatto/achiote powder**
salt and pepper
1 clove garlic
1 tablespoon tomato paste
4 cups chicken broth
1/2 to 1 cup corn
1 28 ounce can crushed tomatoes
A cup of shredded, rotissere chicken

Toppings:
Shredded cheese
Fresh cilantro
Lime
Avocado
Tortilla chips

In a large saucepan, combine the first six ingredients and cook until the onion is soft. About 3 to 5 minutes.
Add garlic. Cook one minute.
Add tomato paste. Cook one minute.
Add the crushed tomatoes, broth, corn and chicken to the pan. Reduce heat, cover and simmer for 20 minutes.
Serve with your choice of toppings, but be sure to at least use tortilla chips, cilantro and lime juice.

* I like the smokey flavor this lends to the soup, but if you don't have smoked, that's fine. Some kind of red pepper flakes or chipotle would be good, too, just adjust to your level of heat.
** If you don't have this, leave it out. It's not super important, but it's good.