Chicken Tortilla Soup Recipe

Ingredients: – 1 tablespoon olive oil – 1 onion, diced – 2 cloves garlic, minced – 1 jalapeño pepper, seeded and diced (optional) – 1 red bell pepper, diced – 1 can (14.5 oz) diced tomatoe – 1 can (4 oz) diced green chilie – 1 teaspoon ground cumin – 1 teaspoon chili powder – 1/2 teaspoon smoked paprika – 6 cups chicken broth – 2 cups cooked chicken, shredded or diced

– 1 cup frozen corn kernel – 1 can (15 oz) black beans, drained and rinsed – Salt and pepper to taste – Juice of 1 lime – Fresh cilantro, chopped (for garnish) – Avocado slices (for garnish) – Tortilla strips or crushed tortilla chips (for garnish) – Shredded cheese (such as Monterey Jack or cheddar), for garnish – Sour cream (optional, for garnish)

Instructions: 1. In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, minced garlic, and diced jalapeño pepper (if using). Sauté for 3-4 minutes, or until the onion is translucent and fragrant.

Stir in the diced red bell pepper and cook for an additional 2-3 minutes.

Add the diced tomatoes, diced green chilies, ground cumin, chili powder, and smoked paprika to the pot. Stir well to combine.

Once simmering, add the cooked chicken, frozen corn kernels, and black beans to the pot. Stir to combine.

Allow the soup to simmer for 15-20 minutes to allow the flavors to meld together.

Season the soup with salt and pepper to taste. Stir in the lime juice.

To serve, ladle the chicken tortilla soup into bowls. Top each serving with fresh cilantro, avocado slices, tortilla strips or crushed tortilla chips.

Enjoy this comforting and flavorful chicken tortilla soup hot, and savor the delicious combination of ingredients!