Easy Chicken Tortilla Soup with Rotisserie Chicken

Remove the stem and seeds from the dried chile. Place the pieces of the dried chile in a coffee mug and add one cup of water.
Heat the water and chile in the microwave for 1½ minutes. Allow to steep until the chile is softened, about 10 minutes. Alternatively, add 1 cup of boiling water from a kettle on top of the dried chile pieces in a mug and allow to steep for 10 minutes.
While the chile steeps, bring the chicken stock to boil over high heat in a large soup pot or Dutch oven.
Prepare your plate of soup toppings by dicing avocado, slicing radishes, chopping cilantro, cutting wedges of lime, gathering shredded cheese, etc. while the stock is coming to a boil.
Drain and rinse the black beans, open the cans of Rotel and diced tomatoes, and drain or gather the frozen corn.
In a blender, combine the softened chile and soaking liquid, onion and garlic powders, cumin, coriander, 15 oz. can diced tomatoes, and salt. Blend until smooth.
Add the chile puree to the hot stock in the soup pot. When the mixture comes to a boil, add the corn, beans, Rotel, and rotisserie chicken (break the chicken into pieces if it is in large chunks).
Return the soup to a boil, then reduce heat to maintain a simmer. Simmer 8-10 minutes (or longer).
Serve by adding 1 ounce of tortilla chips to each bowl and then ladling soup over the top. Garnish with cheese, avocados, cilantro, lime, additional tortilla chips, or radishes, as desired.