Meghan’s Chicken Tortilla Soup
INGREDIENTS
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1 yellow onion, chopped
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2 sweet bell peppers (preferably red, orange, or yellow), chopped
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3 garlic cloves, minced
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1 T. olive oil
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1 T. chili powder
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2 tsp. cumin
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1 tsp. garlic powder
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1 tsp. dried oregano
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1/2 tsp. ground chipotle powder
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1 to 2 tsp. kosher salt, to taste
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1/4 tsp. black pepper
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1 28-oz. can diced tomatoes
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32 oz. low-sodium chicken broth
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1 14-oz. can corn, drained
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1 14-oz. can black beans, rinsed and drained (optional)
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2 boneless chicken breast halves, cooked and shredded into bite-size pieces (roasted deli chicken works great!)
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2 tsp. freshly squeezed lime juice
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fresh avocado, cut into 1″ chunks
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fresh mozzarella, cut into 1″ chunks
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chopped fresh cilantro
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chopped green onions
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tortilla crisps (shown in photos, found near the croutons and salad toppings in the fresh produce area) or chips
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fresh lime slices
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