Southwest Chicken Soup | Recipe Cart

Ingredients

• 1 teaspoon extra light olive oil
• 1 medium yellow onion, diced
• 3/4 cup diced green bell pepper
• 1 large jalapeño, seeded and ribs removed for less heat
• 4 cloves fresh garlic, minced
• kosher salt
• 2 tablespoons southwest seasoning
• 1 (28 ounce) can crushed fire-roasted tomatoes
• 2 cups shredded cooked chicken, plus any cooking liquids* (see notes)
• 1 cup charred corn**(see notes)
• 1 (15 ounce) can pinto beans, pureed with liquids***(see notes)
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 quart (4 cups) low-sodium chicken broth
• juice of 1/2 a lime
• sliced avocado
• chopped cilantro
• tortilla strips or chips
• lime wedges