Yucatan Chicken and Potato Soup | Michigan Potatoes

Ingredients

• 2 Tbsp (30 ml) olive oil
• 1 cup (150 grams) yellow onion, sliced
• 1/4 cup (40 grams) garlic, chopped
• 2 Tbsp (15 grams) smoked paprika
• 2 Tbsp chili powder
• 1 Tbsp (8 grams) ground cumin
• 1 tsp (3 grams) cayenne pepper (optional)
• 1/2 Tbsp (4 grams) dried oregano (Mexican oregano is preferred, but Italian can be subbed)
• 2 quarts (1.9 liters) chicken stock or broth
• 1 14-ounce can fire-roasted diced tomatoes
• 1 Tbsp sea salt
• 2 tsp freshly ground black pepper
• 1-1/2 pounds rotisserie chicken meat
• 3/4 cup (180 ml) freshly squeezed lime juice
• 1 pound (454 grams) yellow potatoes (red or white can be subbed), cut into 1-inch chunks
• Cilantro sprigs
• Jalapeno-flavored kettle potato chips
• Sliced avocado