Chicken Tortilla Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 4-6 corn tortillas, cut into strips
• 1 avocado, diced
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Lime wedges and fresh cilantro for garnish

Instructions:

1. Sauté Vegetables:Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.
2. Add Ingredients:Stir in diced tomatoes, chicken broth, shredded chicken, black beans, corn, cumin, and chili powder. Season with salt and pepper.
3. Simmer:Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Prepare Tortilla Strips:While the soup simmers, bake or fry tortilla strips until crispy.
5. Serve:Ladle soup into bowls, and top with tortilla strips, diced avocado, and shredded cheese. Garnish with lime wedges and fresh cilantro.

Enjoy your Chicken Tortilla Soup!