Chicken Tortilla Soup Fiesta in a Bowl My - Cooking with Kendra

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 red bell pepper, chopped (about 1 cup)
• 1 jalapeño pepper, seeded and minced (optional, for heat)
• 1 (28 ounce / 794g) can crushed tomatoes
• 6 cups (1.4 liters) chicken broth (low sodium preferred)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 pound (450g) cooked chicken, shredded (rotisserie chicken works great!)
• 1 (15 ounce / 425g) can black beans, rinsed and drained
• 1 (15 ounce / 425g) can corn, drained (or frozen corn, thawed)
• 1/4 cup (1/2 bunch) fresh cilantro, chopped, plus more for garnish
• Salt and freshly ground black pepper to taste
• Lime wedges, for serving
• 6 corn tortillas, cut into thin strips
• 2 tablespoons (30 ml) vegetable oil
• Pinch of salt
• Avocado, diced (optional)
• Sour cream or Greek yogurt (optional)
• Shredded cheddar cheese (optional)
• Green onions, sliced (optional)