Chicken Tortilla Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 medium carrot, diced
• 6 cups chicken broth
• 1 (15-ounce) can canned diced tomatoes
• 1 (15-ounce) can canned black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 cups shredded cooked chicken
• 1-2 chipotle peppers in adobo sauce, chopped (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup cilantro, chopped (for garnish)
• 1-2 fresh limes (for serving)
• 2 cups crunchy tortilla strips (for topping)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.
2. Add the minced garlic, diced bell pepper, and carrot to the pot. Cook for an additional 3-4 minutes, stirring occasionally until vegetables soften.
3. Pour in the chicken broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Add the black beans, corn, shredded chicken, chopped chipotle peppers, ground cumin, oregano, salt, and pepper. Stir well to combine.
5. Simmer for 20-30 minutes, allowing the flavors to meld. Stir occasionally, and taste to adjust seasoning as needed.
6. Before serving, stir in the chopped cilantro and squeeze fresh lime juice over the soup for an extra zing.
7. Serve hot, topped with crunchy tortilla strips and additional lime wedges on the side.