Prepare the Chicken Stock:

Place the chicken breasts, chicken thighs, and the cilantro in a large soup pot. Fill the pot up until the chicken is just covered. Season liberally with salt and pepper.

Bring to a boil and then reduce heat to just above a simmer and cook, uncovered, for 30-40 minutes or until the chicken is completely cooked through. As the chicken cooks, skim off any scum from the top of the pot.

Using tongs, transfer the chicken to a bowl. Drain the stock through a fine mesh sieve and discard solids. Reserve 4 cups of the stock and discard or save any remaining stock for another use. Wipe out the stock pot and return it to the stove.

Once the chicken is cool enough to handle, peel off the skin and discard. Pick the meat from the bones and tear into bite sized pieces. Discard the bones. Set the chicken meat aside.

Blanch the Tomatoes (if using ripe tomatoes, otherwise, skip this step):

Cover the tomatoes with water in a large pot. Bring to a boil. Once the skins begin to burst, transfer to an ice bath. Once they are cool enough to handle, remove the skins and cores and discard. Drain off the ice water and crushed the tomatoes with your hands. Set aside.

Cook the Aromatics:

Heat the neutral cooking oil in the soup pot over medium heat. Add the onion and peppers and cook, stirring occasionally, for 7-8 minutes until softened.

Add the jalapeño peppers and the garlic and cook for 45 seconds until fragrant.

Deglaze the Pot:

Add 1 cup of the homemade chicken stock to the pot and scrape up any browned bits stuck to the pot.

Pour in the remaining chicken stock along with the crushed tomatoes.

Finish the Chicken Tortilla Soup:

Add the drained black beans and cooked chicken along with the cumin, chili powder, and paprika. Season again with salt and pepper. Cook over medium heat for 15-20 minutes to allow the flavors to meld. Taste and season again before serving. Turn off the heat.

To Serve:

Divide the soup between bowls and garnish with avocado, cilantro, and crushed tortilla chips. Enjoy!