Chicken Tortilla Soup Recipe: Fiesta in a Bowl! - Chef YoYo

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large yellow onion, chopped (approx. 1 cup, 200g)
• 2 cloves garlic, minced (approx. 2 teaspoons, 6g)
• 1 red bell pepper, seeded and chopped (approx. 1 cup, 150g)
• 1 jalapeño pepper, seeded and minced (optional) (approx. 1-2 tablespoons, adjust to taste)
• 1 teaspoon chili powder (5 ml)
• 1/2 teaspoon ground cumin (2.5 ml)
• 1/4 teaspoon smoked paprika (1.25 ml)
• 4 cups chicken broth (950 ml) (low sodium preferred)
• 1 (28 ounce) can crushed tomatoes (794 g)
• 1 (15 ounce) can black beans, rinsed and drained (425g)
• 1 (15 ounce) can corn, drained (425g)
• 2 cups cooked chicken, shredded (approx. 12 ounces, 340g)
• 1 lime, juiced (approx. 2 tablespoons, 30 ml)
• Salt and freshly ground black pepper, to taste
• 6 corn tortillas, cut into thin strips
• 2 tablespoons olive oil (30 ml) for tortillas
• Pinch of salt for tortillas
• Avocado, diced (optional)
• Shredded cheddar cheese or Monterey Jack cheese (optional)
• Sour cream or Greek yogurt (optional)
• Fresh cilantro, chopped (optional)
• Lime wedges (optional)