Chicken Tortilla Soup (without Tortillas!)

Good day and welcome back to the channel!
It's a chilly afternoon in Maryland, which for me means it's time to make some soup! This is a recipe originally from a Williams Sonoma soup cookbook. It's modified a bit to be low carb and to suit my preferences. That's one of the terrific thing about soups! You can adjust at will to make it suit you!
Ingredients:
~ 2 lbs of cooked chicken (I'm using leftovers from the Mexican Flip Flop grilled chicken video here: • Mexican Grilled Chicke... )
1 box of chicken stock
1 yellow onion, rough dice
4 cloves garlic, squished
~ 12 ounces whole peeled tomato
1 small bunch of cilantro, diced + a couple tablespoons more for garnish
~ 1/2 teaspoon ancho chili powder
~ 1/2 teaspoon smoked paprika
~ 1/2 to 3/4 teaspoon cumin
~ 2 teaspoons salt
Small amount of avocado oil for sautéing
In a small skillet, saute onion. Once it gets some color, add the garlic and stir. Saute onion in some avocado oil until it starts to get some color. Add squished garlic and stir. Add cilantro and stir. Drop mix into food processor with 12 ounces of tomato and turn into a paste. Add paste back into saute pan on medium high heat. Add seasonings and stir. Keep cooking until paste starts to get a bit darker and thicker (~ 5 - 10 minutes). Drop paste into Dutch oven and add chicken stock and cooked chicken. Heat through ~ 10 mins. Taste and adjust seasoning. Once you are happy with seasoning, assemble garnishes (fresh lime juice, cilantro and some cheese) and serve.
Easy dish that is super customizable! Give it a shot and let me know what you think!