Blacken tomatoes, onion, chile, pepper, and garlic (with peel on) in a cast iron pot

Take blackened veggies out, peel garlic, and put them in a blender with 2 tortillas and 2 cups of chicken broth. Blend until smooth

Season chicken with salt and pepper and cook in the same cast iron pot

Once chicken has cooked until yellow, take it out to cool

Add oil to pot and scrape off bits of chicken that have stuck to the bottom.

Add blended tomato mixture along with another 4 cups of chicken stock and tomato paste, and bring to a slow simmer with the chicken, black beans, and corn (if you're using it)

Cook for 30 mins

Take chicken out and onto a board, and slice it into bite-sized pieces

Put chicken pieces back into the pot, turn off heat, and squeeze lime juice into the pot.

Serve garnished with avocado slices, chopped cilantro, sour cream and crunchy tortilla strips.