Ingredients

• olive oil - 2 tablespoons
• onion - 1, chopped
• garlic - 3 cloves, minced
• bell pepper - 1, diced
• jalapeño - 1, diced
• cooked chicken - 2 cups, shredded
• chicken broth - 4 cups
• diced tomatoes - 1 can (14.5 oz)
• black beans - 1 can (15 oz), drained and rinsed
• corn - 1 cup, frozen or canned
• cumin - 1 teaspoon
• chili powder - 1 teaspoon
• salt - to taste
• pepper - to taste
• tortilla strips - for garnish
• avocado - 1, diced, for garnish
• cilantro - for garnish
• lime wedges - for serving

Instructions

1. 1.

   In a large pot, heat olive oil over medium heat.

2. 2.

   Add chopped onion, garlic, bell pepper, and jalapeño. Sauté until vegetables are soft.

3. 3.

   Stir in the shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.

4. 4.

   Bring the soup to a boil, then reduce heat and simmer for 20 minutes.

5. 5.

   Serve hot, garnished with tortilla strips, diced avocado, cilantro, and lime wedges.