Southwest Chicken Soup: The Easy Weeknight - Cooking with Kendra

Ingredients

• 2 Tbsp Olive Oil or Neutral Cooking Oil
• 1 medium Yellow Onion, diced
• 1 medium Red Bell Pepper, diced
• 4 cloves Garlic, minced
• To taste Coarse Sea Salt & Freshly Ground Black Pepper
• 1 Tbsp Chili Powder (medium heat)
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Dried Oregano
• 1 (28-ounce) can Fire-Roasted Diced Tomatoes, undrained
• 6 cups Chicken Stock (low sodium)
• 3 cups Cooked Chicken, shredded
• 1 (15-ounce) can Black Beans, rinsed and drained
• 1 cup Frozen Sweet Corn
• 2 Tbsp Fresh Lime Juice (plus wedges for serving)
• 1/2 cup Fresh Coriander (Cilantro), chopped
• 6 medium Corn Tortillas, cut into strips (for garnish, optional)
• Shredded Cheddar or Monterey Jack Cheese (optional)
• Crème Fraîche or Sour Cream (optional)