Chicken Tortilla Soup

Ingredients#

• 1 teaspoon olive oil
• 1 bell pepper seeded, diced (any color)
• 1 yellow onion , diced
• 4 cloves garlic , minced
• 14.5 ounce can diced tomatoes
• 4 ounce can mild diced green chilies
• 5 cups low-sodium chicken broth
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper , to taste
• 15 ounce can black beans , drained and rinsed
• 2-3 boneless skinless chicken breasts
• 1 cups frozen corn
• 1 Tablespoon fresh lime juice
• 1/4 cup fresh cilantro , chopped

Instructions#

1. Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and saute for 2-3 minutes until the onion starts to soften.
2. Add chicken broth and diced tomatoes chili powder, cumin, paprika, oregano, black beans and season with salt and pepper to taste. Bring soup to a simmer and cook for 15-20 minutes.
3. Cut chicken into a few pieces and add to the pot. Cook for 7-10 more minutes, until the chicken is cooked through.
4. Remove chicken and shred with forks. Return to the pot along with the corn and lime juice.
5. Serve with desired toppings, like fresh cilantro, shredded cheese, sour cream, avocado.