Sizzling Chicken Tortilla Soup

Ingredients

Avocado

1, ripe, sliced

Cilantro

1 handful, chopped

Tortilla chips

1 cup, crushed

Salt and pepper

to taste

Lime

1, juiced

Corn

1 cup, frozen or fresh

Black beans

1 cup, canned, drained and rinsed

Cooked chicken

2 cups, shredded

Chicken broth

4 cups

Diced tomatoes

1 can

Chili powder

1 teaspoon

Cumin

1 teaspoon

Jalapeno

1, seeded and finely chopped

Bell pepper

1, finely chopped

Garlic

2 cloves, minced

Onion

1, finely chopped

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, bell pepper, and jalapeno. Sauté until the vegetables are soft and fragrant, about 5 minutes.
3. Stir in the cumin and chili powder, coating the vegetables evenly. Cook for another minute to bring out the spices' aroma.
4. Add the diced tomatoes, chicken broth, shredded chicken, black beans, and corn to the pot. Stir well to combine all the ingredients.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes. This allows the flavors to meld together beautifully.
6. Stir in the lime juice, and season the soup with salt and pepper according to your taste.
7. To serve, ladle the soup into bowls. Top each bowl with a generous handful of crushed tortilla chips, a sprinkling of chopped cilantro, and a few slices of ripe avocado. Enjoy while it's hot!