Soup

• Combine chicken stock, water, chicken thighs, onion and garlic in a dutch oven or other heavy stock pot. Add salt and pepper to taste. Simmer over medium heat until thighs are tender and shredable, approximately 45 minutes.
• Remove chicken and shred. Set aside
• Skim out solids and place in blender with cilantro, chiles in adobo and tortilla chips. Add enough stock to half fill blender jar. Blend until completely smooth.
• Add shredded chicken, black beans and blended mixture to stock in pot and simmer to combine flavors, approx 15 minutes.
• Adjust seasoning with salt and pepper as desired.
• Serve with avocado, cilantro, sour cream and additional tortilla chips if desired.