Chicken Tortilla Soup

Ingredients

• Avocado - 1, sliced
• Cilantro - 1/4 cup, chopped
• Tortilla chips - 1 cup, crushed
• Salt and pepper - To taste
• Lime - 1, juiced
• Corn - 1 cup, frozen or canned
• Black beans - 1 can (15 oz), drained and rinsed
• Cooked chicken - 2 cups, shredded
• Chicken broth - 4 cups
• Diced tomatoes - 1 can (14.5 oz)
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Jalapeno - 1, seeded and minced
• Bell pepper - 1, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, bell pepper, and jalapeno. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the cumin and chili powder, and cook for an additional minute.
4. Add the diced tomatoes, chicken broth, cooked chicken, black beans, and corn. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Stir in the lime juice and season with salt and pepper to taste.
6. To serve, ladle the soup into bowls and top with crushed tortilla chips, chopped cilantro, and sliced avocado.